Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　These tender little potatoes, stuffed to the brim with a garlicky, cheesy filling, are an easy alternative to mashed or baked potatoes.

　　

Ingredients

16 small Red Bliss potatoes (about 2 inches in diameter)

　　12 garlic cloves

　　1/2 cup olive oil

　　10 large basil leaves

　　1/2 lb Asiago cheese, grated

　　1 cup mayonnaise

　　

Garnish:

paprika

　　

Step 1

Generously cover potatoes and 1 tablespoon salt with cold water 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.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

Preheat oven to 350°F with rack in middle.

　　

Step 5

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

　　

Step 6

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

　　

Step 7

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