Stuffed Red Bliss Potatoes
These garlicky potatoes make a tasty side dish that go great with meat. Stuffed Red Bliss Potatoes 10 oz 8 small red bliss potatoes, about 2" diameter1 tbsp light Mayonnaise2 tbsp fat free sour cream4
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a medium pot, cover potatoes in water and add 1 tsp of salt.
- 2
Bring to a boil and cook until soft (about 12 minutes).
- 3
Drain and run under cool water. Set aside.
- 4
While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft.
- 5
Remove garlic and discard oil.
- 6
Mash garlic.
- 7
In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper.
- 8
Mix well.
- 9
Preheat oven to 350°.
- 10
Using a teaspoon, scoop out potato leaving 1/4 inch shell.
- 11
Mix the potato with the other ingredients and fill potato shells.
- 12
Sprinkle with paprika.
- 13
Bake in the oven for 20 minutes.