These really delicious potatoes are adapted from a recipe for Asiago Potatoes that I found in the May 2008 issue of the now extinct “Gourmet” magazine. The first time that I made the original recipe, everyone adored it. Also, by the way, I served the potatoes with another favorite recipe of mine from the same magazine, Buffalo Salmon. But that is another story for another recipe submission. D) Now that I have become more exposed to Asian food and that one of my good friends is Thai, I decided once to give it a Thai twist by replacing the basil leaves with Thai basil leaves, adding some lime juice and zest, and of course some “hotness” to the dish. I also halved the cheese filling as the original recipe is enough to fill twice the amount of potatoes indicated in the original recipe. Enjoy!

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