Cheesy Garlic Potatoes
Cook time
Total time
  • 20-24 small red potatoes
  • 10 garlic cloves
  • ⅔ cup olive oil
  • ⅔ cup Asiago or Parmesan cheese, grated (I used Asiago but I think Parmesan would be much better)
  • ½ cup mayonnaise
  • 1 teaspoon dried basil
  • paprika, for sprinkling
  1. Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, then turn the heat down to medium-high and cook for 15 minutes, or until fork-tender. Drain the potatoes, rinse with cold water so they stop cooking, and place in the fridge while you prep everything else so they are cool enough to touch.
  2. Preheat the oven to 350 degrees F. Put the garlic in a small sauce pan and cover with the cup of olive oil. Over medium-low, cook the garlic until golden and fragrant, about 10 minutes. Remove the garlic from the oil and using a fork, mash it up until it's as smooth as you can make it.
  3. In a medium sized bowl, combine the mashed garlic, dried basil, mayonnaise, and grated cheese. Add pepper to taste, and salt if you really think you need it (the cheeses in this recipe are already pretty salty). Grab your potatoes and cut them in half, then using a teaspoon, scoop out some of the pulp of the potato. I scooped about two teaspoons out; you want to make sure that the shell of the potato is still in tact but that there's enough room to put the filling in it.
  4. Line a baking sheet with tinfoil or parchment paper and spray with non-stick spray. Stuff the potatoes with the filling (about 2-3 teaspoons) and bake for 20-25 minutes, until the cheese is bubbling and golden. Serve immediately.
Adapted From
Recipe by The Crepes of Wrath at