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Stuffed Red Bliss Potatoes
5
from
3
votes
Yield:
4
servings
Course:
Side Dish
Cuisine:
American
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.
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
- WW Points:
7