Stuffed Baby Red Potatoes
These potatoes can be made for either an appetizer or as a side dish. They can be made a day in advance and reheated for 12 minutes in a 350 degree oven.
- 20 small baby red potatoes
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 cup mayonnaise
- 1/2 cup Asiago cheese, finely grated
- 1/4 teaspoon cayene pepper, or to taste
- 2 tablespoons fresh chives, snipped
Place baby potatoes in an ovenproof pan, coat with oil and roast in the oven at 375 degrees for approximately 40 minutes or until tender when tested with the tip of a knife. Remove from oven and cool.
Cut a thin slice off bottom of each allowing them to sit level. Cut and remove 1/3 off the top of each potato with a sharp knife being careful not to tear the skin. Scoop out and discard centers with a melon baller leaving at least 1/4 inch wall. (It's not as hard as it seems. If you want more potato and less filling, just scoop out a smaller amount of the potato.)
In a small bowl, combine and mix together the garlic, mayo, Asiago cheese, pepper and chives. Fill hallowed out potato with the mixture.
Can be made 1 day in advance, cover and refrigerate if not serving immediately.
When ready to serve, place them on a baking sheet and bake at 350 degrees for 12 minutes or until tops are brown.(I added a little bit of additional grated cheese on top for looks.) Serve hot or at room temperature.