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

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources