Idaho® Potato Soufflé
Recipe courtesy of Chris Mark, Executive Chef of Palmetto Dunes Resort on Hilton Head Island, South Carolina.
9 Idaho® Potatoes
2 cups mayonnaise
1 cup freshly grated Parmesan or cheddar cheese
2 teaspoons minced fresh garlic
Salt and ground black pepper to taste
- Wash and cut Idaho® potatoes in 1/2 (cutting the potato as if it were lying on a table from top to bottom right down the middle) and make a base by cutting the ends off of each side so the potatoes can sit flat.
- Hollow out the larger cut side of the potato with melon-baller leaving a 1/4-inch edge on sides and bottom. Blanch potatoes until soft (do not over-cook).
- Mix mayonnaise, garlic, Parmesan, salt and pepper and fill potatoes with a pastry bag.
- Bake at 350°F (175°C) until mayonnaise mixture is golden brown (about 15 minutes in a convection oven).
Makes 9 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.