These garlicky potatoes make a tasty side dish that go great with meat.
Stuffed Red Bliss Potatoes
Gina's Weight Watcher Recipes
Servings: 4 servings • Size: 2 potatoes • Old Points: 2 pts • Points+: 3 pts
Calories: 95.9 • Fat: 2.5 g • Protein: 3.7 g • Carb: 15.5 g • Fiber: 1.1 g • Sugar: 1.3
Sodium: 106.3 mg (without salt)
Ingredients:
- 10 oz (8 small) red bliss potatoes, about 2" diameter
- 1 tbsp light Mayonnaise
- 2 tbsp fat free sour cream
- 4 tbsp olive oil
- 6 cloves garlic
- 2 tbsp fresh thyme (or rosemary)
- 3 tbsp grated parmesan or asagio cheese
- salt and pepper to taste
- paprika
Directions:
In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes). Drain and run under cool water. Set aside.
While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft. Remove garlic and discard oil. Mash garlic.
In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper. Mix well.
Preheat oven to 350°. Using a teaspoon, scoop out potato leaving 1/4 inch shell. Mix the potato with the other ingredients and fill potato shells. Sprinkle with paprika. Bake in the oven for 20 minutes.
Wow, those sound really yummy, and not too hard to make. I'm going to have to try those! :)
ReplyDeleteThe potatoes look great and all of your salads are so colorful! They are making me hungry!
ReplyDeletethose look great...I'm going to try them!
ReplyDeletevow .. these would be g8 just as it is too !Veggie food never looked better !
ReplyDeleteI am going to attempt to make this sometime this weekend
ReplyDeleteIs it three points for one piece? It looks yummy and i love potatoes
ReplyDeleteI made this for my parents and husband and I must say -- THEY LOVED THEM! Looking forward to making them for the in-laws this weekend with the roasted chicken with rosemary and lemon :-) YUMMMMM!
ReplyDeleteI made these last night and they were a HUGE hit with my boyfriend's daughter (and with me, too!) I will be making these again. I love your recipes. I'm making the Creamy Cauliflower Puree for the first time tonight. Thanks.
ReplyDeleteHi Gina! I just plugged this one into WW Online and it comes out to 7 Points per serving (2 potatoes). Is this correct? Your recipe says it's only 3...
ReplyDeleteShould I really be using 4 Tbsp of EVOO?
Thanks!
@sarah- the oil is used to cook the garlic, but then you discard it. So you wouldn't count it, you could use less if you want, either way, toss the oil when the garlic is cooked.
ReplyDeleteIt would probably help if I read the recipe in full ;)
ReplyDeleteThanks for responding so quickly!
Hi! Hoping to make these for thanksgiving. I'm new to cooking so this might sound silly...do you cut the potatoes in half before or after cooking?
ReplyDeleteAfter it's cooked you scoop out the potato. Then refill it. Enjoy!
ReplyDeleteNew points?
ReplyDeleteDo you think these could be prepped the night before, sit in the fridge overnight, and then baked for 20-30 minutes the next day?
ReplyDeleteI could not scoop out the insides without ruining the peel. LOL. I think I boiled them too long so they were too soft maybe? So instead I put it into a casserole dish and baked it.
ReplyDeleteWow these really are BLISS, I want to eat the whole lot of them! Thanks for a great website!
ReplyDeleteis the points for these point plus points?
ReplyDeleteDo you bake them on a metal cookie sheet or a glass casserole dish?
ReplyDeleteOn a cookie sheet, but these are the old points, I will update this one this week.
ReplyDeleteGoing to try these tonight with the turkey mini meatloaves! yummmmm
ReplyDeleteGreat great website!
Would it be ok to leave out the garlic or will it change the recipe too much?
ReplyDeleteI tried this recipe tonight and unfortunately I cooked the potatoes too long because they were too soft to scoop out the insides and refill. So I just baked all the potatoes with the mixture and it was still INCREDIBLE!! LOVE this recipe, will give it another go! Thanks so much for sharing! :) Linda
ReplyDeletePlanning to make these for Thanksgiving - can I prep these the day before, refrigerate overnight and then bake??
ReplyDeleteLove your blog...I have made several of your recipes already and they are always delicious. Santa Fe Chicken is a fan favorite in our house : ) Thank you!!
Would it be possible to make these without the mayo? It sounds fabulous otherwise!
ReplyDeletehas anyone made these without the mayo and sour cream? maybe substituting greek yogurt? How'd they come out?
ReplyDeleteThis is horrible! I boiled the potatoes like 3 times and they weren't soft enough. I didn't know that until I bent a spoon trying to get the 'soft' potato out of the skin. I gave up and threw it in the oven for 10 minutes at 350 degrees F. It's still not soft... maybe it's the potatoes you would say. But I disagree.
ReplyDeleteI made these last night and everyone loved them. Next time I will microwave the potatoes instead of boiling , it cuts the time in half and they come out nice and soft :)
ReplyDeleteI made these tonight but I found there was too much thyme. I did however use smaller potatoes. I think even still I will only do 1 tbsp of thyme and maybe even substitute it for oregano or basil. Still love these recipes!!!!
ReplyDeleteThese were good. Tip: Smaller potatoes are going to cook faster than the bigger ones. 12 or 13 minutes is fine for the small ones but you're going to need a few minutes longer for the bigger ones. The tricky part is not overcooking them - there is a VERY fine line between perfectly cooked and falling apart. I didn't have thyme so I used two teaspoons of dried parsley. YUM! Thanks for this!
ReplyDelete