Andouille & Ramp Stuffed Idaho® Fingerling Potatoes with Sweet/Hot Red Pepper Sauce | Idaho Potato C
Boil potatoes until tender, but not too soft, about 10 minutes. Set aside until they can be handled. Trim potato bottoms so they can sit upright, and then trim off enough of the top to allow you to...
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Cooking tools:
- Blender
- Pot
- Stove
- Saute pan
- Chef's knife
- Cutting board
- Spoon
- Fork
- Mixing bowl
- Piping bag
- Oven
- Squeeze bottle
- Measuring cup
- Measuring spoon
Ingredients
- 2 lbs Idaho® Fingerlings, such as Purple Peruvian or Ruby Crescent
- 4 oz Andouille Sausage, finely diced
- 4 Ramps, or Green Onions, finely diced
- 2 Garlic Cloves, minced
- 1/2 C Creamy Brie Spread
- 2 tsp Extra Virgin Olive Oil
- To Taste Kosher Salt & fresh-cracked Black Pepper
- 1/4 C Sweet/Hot Red Pepper Sauce, recipe follows
- Fresh Chives to garnish
- Sweet/Hot Red Pepper Sauce
- 3 T Hot Pepper Jelly, melted
- 1 Roasted Red Pepper
- Pinch Cayenne Pepper to taste
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