Ingredients
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16
-
12
-
1/2
-
10
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Asiago Potatoes, Pretty little stuffed red potatoes from Gourmet 2008 These have creamy centers of garlic, asiago, and basil I mixed the scooped out centers of the potatoes with the left over cheese/garlic/mayo and heated that in a ramekin next to the potatoes , These potatoes are amazing! I’ve made them several times now Everyone loves them They are quite rich, but super yummy , Here I am back at the recipe because now my family is begging me to make them for Christmas Two other people had this recipe before Thanksgiving was over
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Steps
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1
Done
|
Generously Cover Potatoes and 1 Tablespoon 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 Refrigerator, About 40 Minutes. |
|
2
Done
|
Meanwhile, Cook Garlic in Oil at a Bare Simmer in a Small Heavy Saucepan, Stirring Occasionally, Until Tender and Golden, About 12 Minutes. |
|
3
Done
|
Drain Garlic, Reserving Oil For Another Use, Then Mash to a Paste. |
|
4
Done
|
Preheat Oven to 350f With Rack in Middle. |
|
5
Done
|
Mince Basil, Then Stir Together With Garlic Paste, Cheese, Mayonnaise, and Salt and Pepper to Taste. |
|
6
Done
|
Using a Small Melon-Ball Cutter or a Teaspoon, Scoop Out a Hole in Each Cooled Potato, Leaving a 1/4-Inch Shell. |
|
7
Done
|
Stuff Potatoes With Cheese Mixture and Bake in a Pan Until Cheese Is Melted and Bubbling, About 20 Minutes. |
