Apr 28, 2008

Stuffed Red Bliss Potatoes




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.

31 comments :

  1. Wow, those sound really yummy, and not too hard to make. I'm going to have to try those! :)

    ReplyDelete
  2. The potatoes look great and all of your salads are so colorful! They are making me hungry!

    ReplyDelete
  3. those look great...I'm going to try them!

    ReplyDelete
  4. vow .. these would be g8 just as it is too !Veggie food never looked better !

    ReplyDelete
  5. I am going to attempt to make this sometime this weekend

    ReplyDelete
  6. Is it three points for one piece? It looks yummy and i love potatoes

    ReplyDelete
  7. I 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!

    ReplyDelete
  8. Lindsey (lwseneca@yahoo.com)3/24/10, 12:40 PM

    I 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.

    ReplyDelete
  9. Hi 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...
    Should I really be using 4 Tbsp of EVOO?

    Thanks!

    ReplyDelete
  10. @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.

    ReplyDelete
  11. It would probably help if I read the recipe in full ;)
    Thanks for responding so quickly!

    ReplyDelete
  12. 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?

    ReplyDelete
  13. After it's cooked you scoop out the potato. Then refill it. Enjoy!

    ReplyDelete
  14. New points?

    ReplyDelete
  15. Do you think these could be prepped the night before, sit in the fridge overnight, and then baked for 20-30 minutes the next day?

    ReplyDelete
  16. I 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.

    ReplyDelete
    Replies
    1. I had the same problem! I couldn't get the skins of the red potatoes withstand me scooping out the insides because the potatoes weren't quite cooked even after 20 minutes of boiling. What's the trick, here?

      Delete
  17. Wow these really are BLISS, I want to eat the whole lot of them! Thanks for a great website!

    ReplyDelete
  18. is the points for these point plus points?

    ReplyDelete
  19. Do you bake them on a metal cookie sheet or a glass casserole dish?

    ReplyDelete
  20. On a cookie sheet, but these are the old points, I will update this one this week.

    ReplyDelete
  21. Going to try these tonight with the turkey mini meatloaves! yummmmm
    Great great website!

    ReplyDelete
  22. Would it be ok to leave out the garlic or will it change the recipe too much?

    ReplyDelete
  23. I 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

    ReplyDelete
  24. Planning to make these for Thanksgiving - can I prep these the day before, refrigerate overnight and then bake??

    Love 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!!

    ReplyDelete
  25. Would it be possible to make these without the mayo? It sounds fabulous otherwise!

    ReplyDelete
  26. has anyone made these without the mayo and sour cream? maybe substituting greek yogurt? How'd they come out?

    ReplyDelete
  27. This 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.

    ReplyDelete
  28. I 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 :)

    ReplyDelete
  29. I 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!!!!

    ReplyDelete
  30. These 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

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.