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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Cooking tools:
- Stand mixer
- Food mill
- Piping bag
- Pastry brush
- Smoker
- Saute pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Measuring cup
- Fork
- Baking sheet
- Whisk
- Bay leaf
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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