This is my go-to recipe when I have potatoes I need to use, but don't want to make mashed potatoes. This version features Asiago cheese, which works well with mild flavored potatoes. Quite frankly, it's heaven combined with the crispy, baked potato base. Rich butter and fresh parsley round out the flavors to create a really fabulous dish my family loves! If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes). Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool. Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded. Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned. Remove from oven and top with remaining cheese and fresh parsley. Serve immediately. Vegetarian
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