Ingredients:
- 1 Idaho® Russet potato (40 count)
- 1 Tablespoon clarified butter
- 1 Teaspoon kosher salt
- 1 Teaspoon fresh ground black pepper
- 3 slices Fontina cheese
- Bison stock (recipe follows)
- Sour Cream, as needed
- Sliced scallions, for garnish
Caramelized Onion Ingredients:
- 1 red onion, medium, thinly sliced
- 1 yellow onion, medium, thinly sliced
- 1 Teaspoon garlic, minced
- 2 scallions, sliced on a bias
- 1 Tablespoon brandy
- 1 Tablespoon white wine
- 1 Tablespoon butter
- 1-1/2 Teaspoons kosher salt
- 1 Teaspoon black pepper, freshly ground
Crouton Ingredients:
- 2 slices Vienna bread
- 2 Tablespoons butter, melted
- 1 Teaspoon garlic, minced
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper, freshly ground
- 2 Tablespoons Asiago cheese, freshly grated
Bison Stock Ingredients:
- 3 pounds bison bones (veal or beef can be substituted)
- 1 pound onions, quartered
- ½ pound carrots, coarsely chopped
- ½ pound celery, coarsely chopped
- 4 cloves garlic, smashed
- 2 sprigs rosemary
- 1 cup red wine
- ¼ cup tomato paste
Directions:
- Scrub and rinse the potato, then coat in clarified butter and sprinkle with salt and pepper. Bake at 350°F until done (interior is cooked through and fluffy when sliced open).
- In a large sauté pan, sprinkle yellow onions and red onions with kosher salt and caramelize over medium heat to about 90% done.
- Add minced garlic and sliced green onions. cook for a minute or so taking care not to burn the garlic.
- Deglaze with brandy and white wine, finish with butter and season with salt and black pepper. Set aside.
- Prepare the croutons. Cut the bread into ½ inch cubes and toss with butter, garlic, salt, black pepper, and Asiago cheese. Bake at 350°F for 8 to 12 minutes, turning occasionally, until golden brown.
ASSEMBLY
- Cut the potato about halfway through lengthwise, press the two ends towards each other to open up the center.
- Place one slice Fontina cheese on the bottom of the opened potato. Layer 3 croutons on top of the Fontina, followed by 2 Tablespoons of the caramelized onion mixture. Cover the onion mixture with 2 more slices of Fontina.
- Brûlée cheese with a butane torch or under the broiler.
- Finish potato by ladling 4 ounces of seasoned stock over the potato. Top with 1 Tablespoon of the onion mixture, a dollop of sour cream and garnish of sliced scallion.
Bison Stock Directions:
- Place all ingredients in a large stock pot and cover with water. Bring to a boil and cover. Simmer for 8 hours on very low heat.
- Strain and season to taste before service.