Asiago Souffle Crimson Potatoes
Harvard University Dining Services
50 Idaho®-grown Red Bliss potatoes
1 3/4 cups red onion (fine dice)
1 1/2 cups Asiago cheese (shredded)
4 1/2 cups mayonnaise (heavy)
Salt & pepper to taste
Wash potatoes. Cut off a small sliver on each end and cut in half so the halves stand up. Using a small melon baller scoop out a small circle in the middle of each potato.
Steam or boil potatoes until al dente but not too soft.
Shock in ice water to keep the skins intact. Let the potatoes dry upside down.
For the filling, combine the onion, cheese, chilled mayo, salt and pepper. Spoon into a pastry bag with a large star tip big enough for the onion to come through.
Line the cooled, dried potatoes upside down in a hotel pan and pipe enough filling to create a star on each potato.
Bake at 375° F on a low fan convection oven for even cooking until filling soufflés up and is browned. Serve immediately.