16 small Red Bliss potatoes (about 2 inces in diameter)
12 garlic cloves- may use garlic paste in place
1/2 cup olive oil
10 large basil leaves
1/2 pound Asiago cheese, grated
1 cup mayonnaise
Instructions
Generously cover potatoes and one tablespponful salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refigerator, about 40 minutes.
Meanwhile. cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occassionally, until tender and golden about 12 minutes. Drain garlic, reserving oil for another use, then mash in a paste.
Preheat oven to 350 degrees, with rack in middle.
Mince basil, then stir together with garlic paste, cheese, mayonnaise and salt and pepper to taste. Using a small melon ball cutter or a teaspoonful, scoop out a hole in each cooled potato, leaving a 1/4 inch shell.
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes
Originally Submitted
2/24/2010
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