Best Asiago Potato Stacks Recipes

Garlic Asiago Mashed Potatoes image

Provided by PalatablePastime

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

6 medium potatoes, peeled and cut into 1-inch cubes (I like Yukon Gold)
3/4 cup milk, warmed
1/2 cup sour cream
1/4 cup butter, softened
1 teaspoon salt
1/4-1/2 teaspoon white pepper
1 -1 1/2 tablespoon minced garlic
1/2 cup shredded asiago cheese
2 scallions, thinly sliced

Steps:

Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
Mash potatoes using a potato masher or ricer.
Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
Serve hot.

Nutrition Facts : Calories 292.3, Fat 12.8, SaturatedFat 7.8, Cholesterol 34.6, Sodium 499.2, Carbohydrate 40.1, Fiber 4.9, Sugar 2.5, Protein 6

Asiago Potatoes image

Provided by cookiedog

Categories Potato

Time 1h50m

Yield 16 potatoes

Number Of Ingredients 7

16 small Red Bliss potatoes (about 2 inches in diameter)
12 garlic cloves
1/2 cup olive oil
10 large basil leaves
1/2 lb asiago cheese, grated
1 cup mayonnaise
paprika

Steps:

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.
Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
Drain garlic, reserving oil for another use, then mash to a paste.
Preheat oven to 350°F with rack in middle.
Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Roasted Asiago Cheese Potatoes image

Provided by Diane B.

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

7 medium potatoes
4 tablespoons olive oil
1 teaspoon fresh ground pepper
1 cup freshly shredded asiago cheese
3 tablespoons finely chopped fresh Italian parsley
3 minced garlic cloves

Steps:

Cut each potato into 1-inch cubes and place in a pot filled about 3/4-full with water.
Bring to boil.
Add salt to taste and boil potatoes for 5 minutes only.
Drain well and pat dry.
In a large bowl, stir together olive oil, salt garlic and pepper.
Add potatoes and toss to coat.
Spread the potatoes in an oiled roasting pan.
Roast at 450 degrees for about 30-45 minutes, turning the potatoes every 5-10 minutes to insure even roasting.
Cook potatoes until they are tender and brown.
Transfer to a serving dish, add the asiago cheese, parsley, and toss to coat evenly.
note- I don't peel my potatoes, but you are welcome to for this recipe if you like.

Asiago Potatoes image

Number Of Ingredients 8

16 small Red Bliss potatoes (about 2 inches in diameter)
12 garlic cloves
1/2 cup olive oil
10 large basil leaves
1/2 lb Asiago cheese, grated
1 cup mayonnaise
Garnish:
paprika

Steps:

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.
Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
Drain garlic, reserving oil for another use, then mash to a paste.
Preheat oven to 350°F with rack in middle.
Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.