Bone Marrow-Stuffed Idaho® Potato | Idaho Potato Commission
Stuffed Potato Directions: Bake potatoes in a 340°F oven until fork-tender, about 10-15 minutes. Split potatoes lengthwise. Scoop out potatoes, saving skins. Run potato flesh through a food mill. In...
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Kitchen scale
- Grater
- Baking dish
- Aluminum foil
- Pastry brush
- Skillet
- Stove
Ingredients
- 15 Idaho® Russet potatoes, unpeeled
- Cheddar Béchamel (see below)
- Bone Marrow (see below)
- 4 eggs, beaten, for egg wash
- nutmeg, ground, to taste
- truffle oil, to taste
- salt, to taste
- summer truffles, shaved, for garnish
- 150 grams butter
- 150 grams rendered foie gras fat or duck fat
- 2 bay leaves
- 100 grams all-purpose flour
- 1600 milliliters milk
- 150 grams fontina, shredded
- 150 grams cheddar, shredded
- 600 grams onions, caramelized
- 100 grams canned truffles, chopped
- 500 grams bone marrow
- 20 grams smoked paprika
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