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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

Course: Side Dish
Cuisine: American
Yield: 4 servings
Serving Size: 2 potatoes


  • 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


  • 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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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. 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!

  2. 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!!!!

  3. 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 šŸ™‚

  4. 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.

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

  6. 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!!

  7. 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! šŸ™‚ Linda