| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 24 |
Ingredients
- 2 cups grated cheddar cheese
- 1/2 cup heavy mayonnaise
- 2 tablespoons chopped garlic
- Salt and white pepper to taste
Instructions
- Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 79 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 13 mg |
| Sodium | 99 mg |
Reviews
I made these for Christmas dinner and everyone loved them. I did however, cook the potatoes whole, then ran them under cold water and used the scoop out portion of the potatoes in with the mayo and cheese. I blended with a food processor. After I baked them, I broiled them at 500 degrees for 5 minutes to brown the tops. They were great and I will be making another bath for New Years Day!