Stuffed Idaho Fingerling Potatoes

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
24

Ingredients

2 lb. Idaho fingerlings, such as Purple Peruvian or Ruby Crescent
2 tsp. extra-virgin olive oil
4 oz. andouille sausage, finely diced
4 ramps or scallions, finely diced
2 garlic cloves, minced
1⁄2 cup creamy brie cheese spread
Kosher salt and fresh-cracked black pepper, to taste
1⁄4 cup Sweet-Hot Red
Pepper Sauce (recipe follows)
Fresh chives, for garnish

For Sweet-Hot Red Pepper Sauce:
3 tbsp. hot pepper jelly, melted
1 roasted red bell pepper, seeded
Pinch cayenne pepper, to taste

Steps

1. Boil potatoes until tender but not too soft, about 10 minutes. Set aside until cool enough to handle. Trim potato bottoms so they can stand upright; trim off enough of tops to allow you to scoop out most of flesh. Reserve flesh.

2. In a small sauté pan, warm oil over medium-high heat. Add sausage, ramps and garlic. Cook until vegetables begin to wilt and sausage gives off some fat. Add reserved potato flesh and warm through.

3. Remove from heat and transfer mixture to small bowl. Add cheese; with a fork or the back of a spoon, lightly smash ingredients together. Add salt and pepper to taste. Put filling in piping bag and stuff potatoes, allowing the filling to overflow out of the top.

4. Heat potatoes in a 425°F oven for 7 to 8 minutes. Meanwhile, place all ingredients for Sweet-Hot Red Pepper Sauce in blender or processor and puree. Place mixture in squeeze bottle and drizzle each potato with a little sauce and garnish with fresh chives.

More From FoodService Director

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources