Stuffed Red Bliss Potatoes
These garlicky, herbed stuffed red bliss potatoes make an excellent side dish for grilled or roasted meats. Tender boiled red bliss potatoes are scooped and mixed with a creamy garlic-herb filling, then returned to their skins and baked until golden. The result is a small, flavorful bite that’s easy to prepare and perfect for weeknight dinners or weekend gatherings.
This recipe keeps portion sizes sensible—two stuffed potatoes per serving—and uses simple ingredients you likely already have on hand. It’s adaptable: swap fresh herbs, cheese, or light mayo for alternatives to match dietary preferences.
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 (for cooking garlic)
- 6 cloves garlic, peeled
- 2 tbsp fresh thyme (or rosemary), chopped
- 3 tbsp grated Parmesan or Asiago cheese
- Salt and pepper, to taste
- Paprika, for sprinkling
Instructions
- Place the potatoes in a medium pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 12 minutes depending on size.
- Drain the potatoes and rinse briefly under cool water to stop the cooking. Set aside until cool enough to handle.
- While the potatoes cook, warm the olive oil in a small pan over very low heat. Add the garlic cloves and cook gently, stirring occasionally, until the garlic is soft and spreadable, about 12 minutes. Remove the garlic from the oil and discard the oil or reserve a teaspoon for extra flavor if desired.
- Mash the cooked garlic into a paste.
- In a medium bowl, combine the mashed garlic, chopped thyme (or rosemary), grated cheese, light mayonnaise, fat-free sour cream, and a pinch of salt and pepper. Stir until well blended.
- Preheat the oven to 350°F (175°C).
- Using a teaspoon or small melon baller, scoop out the center of each potato, leaving about a 1/4-inch shell to hold the filling. Add the scooped potato flesh to the bowl with the garlic mixture and mash together until combined.
- Spoon the filling back into each potato shell, mounding slightly. Arrange the stuffed potatoes on a baking sheet and lightly sprinkle with paprika.
- Bake in the preheated oven for 20 minutes, or until heated through and the tops are lightly golden.
Final Note
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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
Tips, Variations & Storage
Tips:
- To speed up the process, use a garlic press or pre-minced roasted garlic if short on time, though roasting brings out the best flavor.
- Reserve a teaspoon of the garlic-infused oil to brush lightly over the filled potatoes before baking for a glossy finish and extra flavor.
- Adjust salt and pepper at the end—cheese can add saltiness, so taste the filling before adding more salt.
Variations:
- Swap the Parmesan or Asiago for sharp cheddar for a different flavor profile.
- Use Greek yogurt instead of sour cream for a tangy, protein-rich alternative.
- Add finely chopped chives or green onions for a fresh finish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through to preserve texture; the microwave will be faster but may soften the skins.
Did You Make This Recipe?
Share a photo or leave a note about how you served the potatoes—simple details like which herb or cheese you used can help others and inspire new variations.