Asiago Potatoes
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
53
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes
2
Drain potatoes and rinse with cold water
3
Cool to room temperature in refrigerator, about 40 minutes
4
Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes
5
Drain garlic, reserving oil for another use, then mash to a paste
6
Preheat oven to 350°F with rack in middle
7
Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste
8
Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell
9
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes
10
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes
11
Drain potatoes and rinse with cold water
12
Cool to room temperature in refrigerator, about 40 minutes
13
Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes
14
Drain garlic, reserving oil for another use, then mash to a paste
15
Preheat oven to 350°F with rack in middle
16
Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste
17
Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell
18
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes