Idaho® Potato Souffle

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idaho potato souffle

These stuffed baked potatoesl, somewhat reminscent of potato graten in taste, are a real treat.

  • Duration
  • Cook Time
  • Prep Time
  • 3Servings


  • 9 Idaho potatoes
  • 2 cups mayonnaise
  • 1 cup shredded parmesan or cheddar cheese
  • 2 teaspoons minced fresh garlic
  • Salt and pepper to taste


1. Wash and cut Idaho® potatoes in half (cutting the potatoes as if they 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 melon baller, leaving a 1/4 inch edge on sides and bottom.

3. Blanch potatoes until soft (do not over cook).

4. Mix mayonnaise, garlic, parmesan, salt and pepper and fill potatoes using a pastry bag.

5. Bake at 350 degrees until mayonnaise mixture is golden brown. About 15 minutes in a convection oven.

Source: Idaho Potato Commission