Wild Ramp Twice Baked Potato

Wild Ramp Twice Baked Potato

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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.

Wild Ramp Twice Baked Potato
  • 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



Preheat your oven to 400 degrees.

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.

Run the scooped out potato chunks through a potato ricer or food mill.

Finely chop the ramps and sauté them in the butter.

Mix the ramps, the butter they were cooked in, the cream, and salt & pepper to taste into the potato filling.

Stuff the three reserved halves with the filling.

Put the potatoes in a baking dish or on a baking sheet and bake until heated through and golden brown.

Garnish with parsley or chives if desired and serve.

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.

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