Idaho® Potato Souffle

• 9
• 2 cups Mayo
• 1 cup shredded Parmesan or Cheddar Cheese
• 2 tsp minced fresh Garlic
• Salt and pepper to taste

Preparation

1 Wash and cut 120 ct Idaho® potatoes in 1/2" (cutting the potato as if it were lying on a table from top to bottom right down
2 Hollow out the larger cut side of the potato with melonballer leaving a 1/4 inch edge on sides and bottom.
3 Blanch potatoes until soft (do not over cook).
4 Mix mayo, garlic, parmesan, salt and pepper and fill potatoes with a pastry bag.
5 Bake at 350 degrees until mayo mixture is golden brown. About 15 minutes in a convection oven.

Source: Idaho Potato Commission