Ramp Stuffed Potatoes

Recently, a friend of mine brought me a pungent bag of ramps, or wild leeks. I hadn’t even heard of these foraged treats until about a month ago, but since then, I feel like I’ve heard about them everywhere I have been! Ramps come up in April with broader, flatter leaves than an onion, but the same sort of bulbous root underground. They are quite potent to smell- If you pick one, you’ll know from the odor that it’s really a ramp! They have a lovely flavor of garlic and onions, and the greens are tasty, too, unlike a traditional leek. Last week, I posted a recipe for trout topped with a crispy wild leeks. The onion and garlic flavor really complemented the fish. We also fried up some of the ramps to use as topping on some grilled hamburgers. But, I wanted to make something to truly highlight their taste and texture. I had picked up a huge bag of Lehigh potatoes (similar to Yukon Gold) from Padula Potatoes last weekend, so I decided they would be the perfect canvas. These super simple stuffed potatoes were the result, and they were so delicious!

Ramp Stuffed Potatoes



Just five ingredients for this recipe!

  • 8-10 ramps/wild leeks
  • 2 large Yukon Gold type potatoes
  • 3 T. olive oil
  • 2 T. milk
  • salt, to taste (I used our homemade herb salt)


  1. Preheat oven to 400 degrees.
  2. Wash and prick potatoes. Brush 1 T. olive oil over the skins, then wrap in foil and bake for 45 minutes, or until tender.
  3. Remove potatoes from oven and let sit for about 10 minutes.
  4. Cut each potato in half, lengthwise, and scoop out flesh into medium bowl, leaving a 1/4″ shell.
  5. Clean ramps and chop bulbs and greens, adding them to the bowl.
  6. Add remaining 2 T. olive oil, milk and salt.
  7. Using a fork or potato masher, mash mixture until potatoes are smooth.
  8. Spoon filling into potato shells on baking sheet.
  9. Return to oven and bake for 15-20 minutes, or until heated through and lightly browned on top.
Ramp Stuffed Potatoes

Garlicky, creamy and filling!


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