Stuffed Idaho Fingerling Potatoes
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
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.