Bone Marrow-Stuffed Idaho® Potato


Stuffed Potato 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
Cheddar Béchamel Ingredients:
  • 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
Bone Marrow Ingredients:
  • 500 grams bone marrow
  • 20 grams smoked paprika


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.
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Yield: 30 servings

Joe Burnett
The Ravenous Pig
Winter Park, FL

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