Enjoy with Schramsberg J. Schram
- 6 fingerling potatoes, medium in size
- 1 large Yukon gold potato, peeled and quartered
- 1 tablespoon sharp cheddar cheese, finely grated
- 1 tablespoon Parmesan cheese
- 2 teaspoons truffle pate*
- 1 tablespoon sour cream
- 2 teaspoons chive plus
- 2 teaspoons for garnish thinly sliced
- 1 teaspoon salt
- ½ teaspoon fresh ground white pepper
* Truffle pate is a mixture of g round black truffle and olive o il. It can be found in the cheese section of most specialty grocery stores. If unavailable use truffle oil.
- Preheat the oven to 375° F.
- Clean the fingerling potatoes well. Place the fingerling potatoes on a baking sheet and cook for 20 to 25 minutes until they are cooked through.
- While the fingerling potatoes are cooking, place the Yukon gold potatoes in a small pot, cover with water and season with a pinch of salt.
- Boil the potato until it is tender and easy to pierce with a knife.
- Strain the water off the potato and place in a mixing bowl. Mash with the backside of a fork.
- Once the fingerling potatoes have cooled off, split them in half‐length wise.
- Using a very small parisenne or melon baller, scoop out the potato meat without breaking the skin. Leave a little potato on the skin so they are easy t o handle.
- Place the scooped potato in the bowl with the mashed Yukon potato. Mash the potatoes together.
- Add the cheddar cheese, Parmesan cheese, truffle pate, sour cream, chives and salt and pepper. Mix well.
- Carefully spoon or pipe the filling into the fingerling potato skins.
- Place on a sheet tray lined with parchment paper and bake for 10 minutes or until the tops are golden brown. Remove from the oven, place on a serving tray, garnish with chives and serve.
Created by Richard Haake, Chef & Owner, Winery Chefs (wineryche fs.com)