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These garlicky potatoes make a tasty side dish that go great with meat.
Stuffed Red Bliss Potatoes
Yield: 4 servings
Serving Size: 2 potatoes
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
Instructions
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 2 potatoes, Calories: 95.9 kcal, Carbohydrates: 15.5 g, Protein: 3.7 g, Fat: 2.5 g, Sodium: 106.3 mg, Fiber: 1.1 g, Sugar: 1.3 g
On a cookie sheet, but these are the old points, I will update this one this week.
Do you bake them on a metal cookie sheet or a glass casserole dish?
is the points for these point plus points?
Wow these really are BLISS, I want to eat the whole lot of them! Thanks for a great website!
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.
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?
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?
New points?
After it's cooked you scoop out the potato. Then refill it. Enjoy!
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?
It would probably help if I read the recipe in full 😉
Thanks for responding so quickly!
@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.
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!
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.
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!
Is it three points for one piece? It looks yummy and i love potatoes
I am going to attempt to make this sometime this weekend
vow .. these would be g8 just as it is too !Veggie food never looked better !
those look great…I’m going to try them!
The potatoes look great and all of your salads are so colorful! They are making me hungry!
Wow, those sound really yummy, and not too hard to make. I’m going to have to try those! 🙂