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Asiago Stuffed Baby Potatoes

Asiago Stuffed Baby Potatoes
Recipe Date:
November 11, 2021
Serving Size:
5
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
This is a crowd pleasing recipe. Everyone loves these hot, cheesy bites on a cold wintery day. The best part though is that it can be made into an appetizer, like this recipe suggests or as a side dish for a seated meal. Just select a larger potato size and follow the same directions. Hint, you make want to make more, they will disappear fast!
Ingredients
  • 16 Baby potatoes (about 2" in diameter)
  • 12 Whole garlic cloves
  • 1/2 cup Extra virgin olive oil
  • 10 Fresh large basil leaves
  • 1/2 lb Asiago cheese, grated
  • 1 cup Mayonnaise
  • Paprika for garnish
Directions

• Generously cover potatoes with cold water and 1 tablespoon salt 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.

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

• Drain garlic, reserving oil for another use, then mash to a paste. • Preheat oven to 350°F 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 teaspoon, 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.

• Sprinkle lightly with paprika.

• Serve with a bottle of chilled 2019 Geisler Baron Chardonnay

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