Stuffed Fingerling Potatoes


Chopped leeks, mushrooms, and Parmigiano-Reggiano combine in these delicious Stuffed Fingerling Potatoes to create a rich and satisfying treat.

Stuffed Fingerling Potatoes
Yield: 36 potato halves • Preparation: 20 minutes • Bake: 43 minutes • Cook: 12 minutes
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  1. 18 fingerling potatoes, varied colors
  2. ¼ cup brown butter*
  3. 1 cup finely chopped leek
  4. 1½ cups finely chopped lobster mushrooms
  5. ½ cup heavy whipping cream
  6. ½ cup finely grated Parmigiano-Reggiano cheese
  7. 2 teaspoons minced fresh parsley
  8. 2 teaspoons fresh lemon juice
  9. 1½ teaspoons salt
  10. 1 teaspoon minced fresh thyme
  11. 1 teaspoon ground black pepper
  12. Garnish: fresh parsley leaves
  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Scatter potatoes on baking sheet. Bake until tender, approximately 35 minutes. Cool.
  4. Cut each potato in half lengthwise. Scoop out pulp, leaving a ⅛-inch-thick shell. Discard pulp of purple potatoes. Mash remaining pulp with a potato masher. Set aside.
  5. In a large nonstick skillet, heat butter over medium-high heat. Add leek and mushrooms. Cook until vegetables begin to brown, approximately 12 minutes.
  6. Add reserved mashed potatoes, cream, cheese, parsley, lemon juice, salt, thyme, and pepper. Cook until mixture is heated through. Spoon potato mixture into shells, and place on prepared baking sheet.
  7. Bake until edges begin to brown, approximately 8 minutes.
  8. Garnish with parsley leaves, if desired. Serve warm.
  1. • To make brown butter, in a small saucepan, melt butter over medium heat. Cook until butter begins to brown and has a nutty aroma, 6 to 8 minutes. Remove from heat, and strain, discarding solids. Let sit at room temperature until set, approximately 1 hour.
TeaTime Magazine
 From TeaTime November/December 2010


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