Ingredients for Asiago Potatoes
- 1 lb red bliss potatoes
- 4 cloves garlic
- 1 tbsp olive oil
- 2 tbsp fresh basil
- 1/2 cup grated Asiago cheese
- 2 tbsp mayonnaise
- Paprika
- 1 tbsp salt
- pepper to taste
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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.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
8g
Carbs
10g
