Wild Ramp Twice Baked Potato
Makes 3 Servings
Ramps (wild leeks) and potatoes are a match made in heaven. Here’s a quick and easy way to take a humble baked potato and amp it up with one of the best wild flavors Mother Nature has to offer.
INGREDIENTS
- 1/4lb Fresh Ramps, cleaned (How to Clean Ramps)
- 2 tbsp Unsalted Butter
- 2 tbsp Heavy Cream
- 3 Small Russet Potatoes, baked
- Salt & Pepper to Taste
DIRECTIONS
1
Preheat your oven to 400 degrees.
2
Cut each russet in half and scoop out the center of both halves. Make sure three halves still has about ¼” of potato left in them. Serve the other three as potato skins or discard them.
3
Run the scooped out potato chunks through a potato ricer or food mill.
4
Finely chop the ramps and sauté them in the butter.
5
Mix the ramps, the butter they were cooked in, the cream, and salt & pepper to taste into the potato filling.
6
Stuff the three reserved halves with the filling.
7
Put the potatoes in a baking dish or on a baking sheet and bake until heated through and golden brown.
8
Garnish with parsley or chives if desired and serve.
Variation:
If you wish you can top the stuffed potatoes with a mixture of breadcrumbs (how to make breadcrumbs) and finely grated Parmigiano Reggiano before baking them the second time.
If you wish you can top the stuffed potatoes with a mixture of breadcrumbs (how to make breadcrumbs) and finely grated Parmigiano Reggiano before baking them the second time.