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)
- 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
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.