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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: 2potatoes, Calories: 95.9kcal, Carbohydrates: 15.5g, Protein: 3.7g, Fat: 2.5g, Sodium: 106.3mg, Fiber: 1.1g, Sugar: 1.3g

- WW Points: 7

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