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.

 Hollow out the larger cut side of the potato with melon baller, leaving a 1/4 inch edge on sides and bottom.

Blanch potatoes until soft (do not over cook).

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

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

Source: Idaho Potato Commission