Idaho® Potato Souffle


  • 9 Idaho® Potatoes 120 ct.
  • 2 cups Mayo
  • 1 cup shredded Parmesan or Cheddar Cheese
  • 2 tsp minced fresh Garlic
  • salt and pepper to taste


  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 the middle) and make a base by cutting the ends off of each side so the potatoes can sit flat.
  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.
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Yield: 3

Chris Mark
Formerly of - Palmetto Dunes Resort
Hilton Head Island, SC

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