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1
Preheat oven to 350u00b0F with rack in middle.
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2
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
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3
Meanwhile, cook garlic cloves in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden. Drain garlic, reserving oil for another use, then mash to a paste.
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4
Mix the mayonnaise with the mashed garlic paste, 3 tbsp chopped basil leaves, cheese, lime juice and zest, and salt and pepper to taste. Taste cheese mixture before adding salt since the cheese is already a bit salty. Last, add the first minced Thai red chili pepper (or 1/2 tsp Sriracha) and taste before adding more based on your spiciness tolerance. Of course, if you are not at all adventurous you can skip these ingredients or start with even less.
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5
Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, but making sure bottom of potato is not pierced. Stuff potatoes with cheese mixture. By the way, I don't think you will have leftover, but just in case you do, save it to eat it with some crackers or bread.
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6
Bake in a baking sheet until cheese is melted and bubbling, about 20 minutes. Prior to serving, sprinkle the remaining 2 tbsp chopped basil on top of the potatoes.
