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Stuffed Red Bliss Potatoes

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These garlicky potatoes make a tasty side dish that go great with meat.

Stuffed Red Bliss Potatoes

7
Cals:95.9
Protein:3.7
Carbs:15.5
Fat:2.5
Course: Side Dish
Cuisine: American
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 350Ā°.
  • 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:

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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

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32 comments on “Stuffed Red Bliss Potatoes”

  1. 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.

    1. Avatar photo
      Kati Zook Phillippe

      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?

  2. 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?

  3. 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?

  4. @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.

  5. 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!

  6. Avatar photo
    Lindsey (lwseneca@yahoo.com)

    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.

  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 šŸ™‚ YUMMMMM!

  8. Avatar photo
    Margie and Edna

    Wow, those sound really yummy, and not too hard to make. I’m going to have to try those! šŸ™‚