Spicy Thai Basil Asiago Stuffed Petites Potatoes

By • November 19, 2013 • 0 Comments



Author Notes: These really delicious potatoes are adapted from a recipe for Asiago Potatoes that I found in the May 2008 issue of the now extinct “Gourmet” magazine. The first time that I made the original recipe, everyone adored it. Also, by the way, I served the potatoes with another favorite recipe of mine from the same magazine, Buffalo Salmon. But that is another story for another recipe submission. D) Now that I have become more exposed to Asian food and that one of my good friends is Thai, I decided once to give it a Thai twist by replacing the basil leaves with Thai basil leaves, adding some lime juice and zest, and of course some “hotness” to the dish. I also halved the cheese filling as the original recipe is enough to fill twice the amount of potatoes indicated in the original recipe. Enjoy! Regine

Serves 4 to 5

  • 16 Small Red Bliss Potatoes
  • 1 cup Grated Asiago Cheese (or Parmesan, Pecorino Romano or Dry Jack which can substitute for the Asiago)
  • 1/2 cup Mayonnaise (not the light or reduced calorie version)
  • 5 tablespoons Chopped Thai Basil Leaves, divided (found in Asian stores, but if you can't find, use 5 tbsp regular basil combined with 1-2 tsp fresh mint leaves)
  • 1/4 cup Olive Oil
  • 3 Medium Garlic Cloves
  • 1 tablespoon Fresh Lime Juice
  • 1/4 teaspoon Grated lime Zest
  • 2 Thai Red Chili Peppers, minced*
  • Salt and Pepper to taste
  • *Taste after the first pepper is added and add the 2nd one or even more based on your taste buds; note that I have not asked to remove the seeds. Also if you cannot find Thai red chili pepper, use Asian hot sauce, preferably Sriracha, starting with 1/2 t
  1. Preheat oven to 350°F with rack in middle.
  2. 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.
  3. Meanwhile, cook garlic cloves in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden. Drain garlic, reserving oil for another use, then mash to a paste.
  4. Mix the mayonnaise with the mashed garlic paste, 3 tbsp chopped basil leaves, cheese, lime juice and zest, and salt and pepper to taste. Taste cheese mixture before adding salt since the cheese is already a bit salty. Last, add the first minced Thai red chili pepper (or ½ tsp Sriracha) and taste before adding more based on your spiciness tolerance. Of course, if you are not at all adventurous you can skip these ingredients or start with even less.
  5. Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, but making sure bottom of potato is not pierced. Stuff potatoes with cheese mixture. By the way, I don’t think you will have leftover, but just in case you do, save it to eat it with some crackers or bread.
  6. Bake in a baking sheet until cheese is melted and bubbling, about 20 minutes. Prior to serving, sprinkle the remaining 2 tbsp chopped basil on top of the potatoes.

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