Bone Marrow-Stuffed Idaho® Potato

Bone Marrow-Stuffed Idaho® Potato

Joe Burnett
The Ravenous Pig
Winter Park, FL

Yield: 30 servings


Stuffed Potato Ingredients:
Cheddar Béchamel Ingredients:
Bone Marrow Ingredients:


Stuffed Potato Directions:
  1. 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.
  2. In a mixer add potato, béchamel and marrow. Whip on medium speed until combined and season with nutmeg, truffle oil and salt to taste. Pipe mixture into skins using a pastry bag with fluted tip. Brush with egg wash.
  3. Bake at 375°F until golden, about 10-15 minutes. Garnish with shaved
Cheddar Béchamel Directions:
  1. Melt the butter and foie fat with bay leaves in a sauté pan over medium heat. Add flour and make a roux (no color). Add milk slowly. Simmer for 10 minutes to allow to thicken. Fold in cheese, then fold in onions and truffles.
Bone Marrow Directions:
  1. Toss bone marrow in paprika and smoke for 20 minutes. Whip in a mixer on medium speed until emulsified.