Asiago Potatoes

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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.

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Steps

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Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot , then simmer until tender , about 12 minutes.

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Drain potatoes and rinse with cold water.

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Cool to room temperature in refrigerator , about 40 minutes.

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Meanwhile , cook garlic in oil at a bare simmer in a small heavy saucepan , stirring occasionally , until tender and golden , about 12 minutes.

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Drain garlic , reserving oil for another use , then mash to a paste.

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Preheat oven to 350f with rack in middle.

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Mince basil , then stir together with garlic paste , cheese , mayonnaise , and salt and pepper to taste.

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Using a small melon-ball cutter or a teaspoon , scoop out a hole in each cooled potato , leaving a 1 / 4-inch shell.

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Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling , about 20 minutes.

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Ingredients

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red bliss potatoes, garlic cloves, olive oil, basil leaves, asiago cheese, mayonnaise, paprika