Ingredients for Asiago Potatoes
- Red Bliss Potatoes
- Garlic Cloves
- Olive Oil
- Basil Leaves
- Asiago Cheese
- 2 tablespoons mayonnaise
- Paprika
How to Make Asiago Potatoes
- Place 1 lb red potatoes and 1 tbsp salt in a medium pot. Cover generously with cold water and bring to a simmer. Cook until tender, about 12-15 minutes.
- Drain the potatoes and rinse under cold water until cooled.
- Refrigerate the potatoes to cool completely, about 40 minutes.
- While potatoes cool, heat 1 tbsp olive oil in a small saucepan over low heat. Add 4 cloves garlic, minced, and cook until tender and golden, about 10-12 minutes, stirring occasionally.
- Remove garlic from pan; reserve the infused olive oil for another use. Mash the garlic into a paste.
- Preheat oven to 350°F (175°C).
- Finely mince 2 tbsp fresh basil. In a bowl, combine the mashed garlic, 1/2 cup grated Asiago cheese, 2 tbsp mayonnaise, the minced basil, and salt and pepper to taste.
- Using a small melon baller or a teaspoon, carefully scoop out the center of each cooled potato, leaving a 1/4-inch shell.
- Fill each potato shell with the Asiago mixture. Place the stuffed potatoes in a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
8g
Carbs
10g
