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Homemade Stuffed Red Bliss Potatoes photo

Stuffed Red Bliss Potatoes

This Stuffed Red Bliss Potatoes recipe is a delightful and creamy comfort food that's perfect for any gathering!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 10 oz 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 Asiago cheese
  • to taste Salt
  • to taste Pepper
  • Paprika for garnish

Equipment

  • Potato Peeler
  • Potato masher
  • Baking Sheet
  • Mixing bowls
  • Sharp knife

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Wash the red bliss potatoes thoroughly under running water. Pat them dry with a towel. If you prefer, you can peel the potatoes, but leaving the skins on adds texture and nutrients.
  2. Take the 6 cloves of garlic, peel them, and wrap them in aluminum foil with a drizzle of olive oil. Roast in the oven for about 20-25 minutes until they are soft and fragrant.
  3. Place the potatoes on a baking sheet. Drizzle them with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Bake for 30-35 minutes or until they are tender when pierced with a fork.
  4. Once the potatoes are cool enough to handle, cut the tops off each potato and scoop out the insides into a mixing bowl. Add the roasted garlic, 1 tablespoon of light mayonnaise, 2 tablespoons of fat-free sour cream, and 3 tablespoons of grated cheese. Season with fresh thyme or rosemary, salt, and pepper. Mix until creamy and well combined.
  5. Carefully spoon the filling back into each potato, mounding it slightly on top.
  6. Drizzle the stuffed potatoes with the remaining olive oil and sprinkle with paprika for color and extra flavor. Return them to the oven for another 15-20 minutes until golden and heated through.
  7. Once baked, remove the potatoes from the oven and let them cool for a few minutes. Serve warm, garnished with additional fresh herbs or cheese if desired.

Notes

  • For added flavor, try incorporating different herbs like parsley or chives into the filling.
  • These potatoes can be made ahead and stored in the fridge for up to 2 days before baking.
  • Freezing stuffed potatoes is possible; just bake them first and then store.