These tender little potatoes, stuffed to the brim with a garlicky, cheesy filling, are an easy alternative to mashed or baked potatoes.
Recipe information
Total Time
1 1/2 hr
Ingredients
Garnish:
Preparation
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.
