Baby Red Potatoes Stuffed with Cheese

I have been serving this at parties for more than twenty years. Without fail, this is always the first thing to go.

18 small red potatoes, scrubbed

cup mayonnaise

1 ¼ cups shredded cheddar cheese

¼ cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

Preheat the oven to 425 degrees. Split the potatoes in half lengthwise and trim the bottom of each half so they sit flat. Using a small scoop, hollow out the middle of each half and discard. Place the potato halves in a large saucepan. Cover with water by 2 inches. Bring to a boil and cook until just tender. Remove, drain, and cool. In a medium bowl combine the mayonnaise, cheddar cheese, Parmesan cheese, salt, and pepper. Spoon the mixture into the potatoes to fill each hole. Bake for about 10 minutes or until the cheese becomes golden brown.

Makes 12 servings.