Recipe Library

Stuffed Red Bliss Potatoes

Crispy potato skins cradle a velvety mash brightened with roasted garlic, fresh thyme, and parmesan, while a dusting of paprika adds gentle warmth and color. Each bite melts into creamy, savory comfort with a lightly crisp edge.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Stuffed Red Bliss Potatoes
Total
59 min
Prep
15 min
Cook
44 min
Serves
4

Nutrition per Serving

Calories
96
Protein
4g
Carbs
16g
Fat
3g
Fiber
1g
Sugar
1g
Sodium
106mg

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 clove 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.