Stuffed Red Bliss Potatoes
If you’re looking for a delightful side dish that can steal the show at any gathering, look no further than these Stuffed Red Bliss Potatoes. With their creamy filling and savory flavors, these little gems are not just visually appealing but also packed with flavor. Perfect for any season, they can be served alongside your favorite protein or enjoyed as a standalone snack. Let’s dive into this incredibly simple yet delicious recipe that will leave your guests asking for seconds!
What Sets This Recipe Apart
What makes these Stuffed Red Bliss Potatoes extraordinary is the combination of fresh herbs and roasted garlic that elevates their flavor profile. The creamy filling, made with light mayonnaise and fat-free sour cream, keeps the potatoes light yet satisfying. The addition of parmesan cheese adds a nutty depth, while the light drizzle of olive oil ensures they come out crispy and golden. This recipe is not only easy to prepare but also allows for customization based on your favorite seasonal herbs and toppings.
Ingredients at a Glance
- 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, minced
- 2 tbsp fresh thyme or rosemary, chopped
- 3 tbsp grated parmesan or asiago cheese
- Salt and pepper to taste
- Paprika for garnish
Equipment at a Glance
- Large pot for boiling potatoes
- Baking sheet for roasting
- Mixing bowl for the filling
- Fork for mashing potatoes
- Knife and cutting board for chopping herbs and garlic
Stuffed Red Bliss Potatoes — Do This Next
Step 1: Prepare the Potatoes
Begin by washing the red bliss potatoes thoroughly under cold water. Place them in a large pot and fill it with water, ensuring the potatoes are fully submerged. Add a pinch of salt to the water, then bring it to a boil over high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
Step 2: Roast the Garlic
While the potatoes are boiling, preheat your oven to 375°F (190°C). Take the minced garlic and spread it out on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, then fold the foil into a pouch. Place it in the preheated oven and roast for about 15 minutes, or until the garlic is fragrant and golden.
Step 3: Scoop and Mash
Once the potatoes are cooked, drain them and let them cool slightly. Carefully scoop out the center of each potato using a small spoon, leaving about 1/4 inch of potato around the skin to maintain structure. Place the scooped-out potato in a mixing bowl.
Step 4: Make the Filling
To the bowl with the scooped potato, add the roasted garlic, light mayonnaise, fat-free sour cream, fresh herbs, grated cheese, and salt and pepper to taste. Mash everything together until smooth and well combined.
Step 5: Stuff the Potatoes
Carefully spoon the creamy filling back into each potato shell, packing it in generously. Drizzle the remaining olive oil over the stuffed potatoes, then sprinkle a bit of paprika on top for color and flavor.
Step 6: Bake
Arrange the stuffed potatoes on a baking sheet and place them in the oven. Bake for 20-25 minutes or until the tops are golden and crispy. Remove from the oven and let cool for a few minutes before serving.
Spring–Summer–Fall–Winter Ideas
- Spring: Incorporate fresh asparagus or peas into the filling for a vibrant, seasonal touch.
- Summer: Serve the potatoes alongside a fresh tomato salad and grilled chicken for a delightful barbecue spread.
- Fall: Add crispy bacon bits to the filling and top with a sprinkle of chives for a comforting autumn dish.
- Winter: Serve with a rich beef stew or a hearty soup for a cozy meal that warms you from the inside out.
Author’s Commentary
These Stuffed Red Bliss Potatoes are a testament to how simple ingredients can come together to create something truly special. The versatility of this recipe is what I love most; you can adjust the herbs based on what you have on hand, or even mix in some cooked vegetables for added nutrition. They are perfect for meal prep, as they reheat beautifully and make for a delicious snack or side dish any time of day.
Make-Ahead & Storage
If you want to prepare these potatoes ahead of time, you can stuff the potato shells a day in advance, cover them tightly, and store them in the refrigerator until you’re ready to bake. Just remember to pop them in the oven for a few extra minutes if they’re coming straight from the fridge. Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) until warmed through.
Handy Q&A
Can I use other types of potatoes for this recipe?
While red bliss potatoes provide a lovely texture and flavor, you can certainly substitute them with other small potatoes like baby Yukon Gold or new potatoes. Just ensure they are similar in size for even cooking.
Is it possible to make these stuffed potatoes vegan?
Absolutely! You can substitute the light mayonnaise with a vegan version and use a plant-based sour cream. Nutritional yeast can be a great alternative for the cheese to maintain that cheesy flavor.
What can I serve with Stuffed Red Bliss Potatoes?
These potatoes pair beautifully with grilled meats, roasted vegetables, or a fresh salad. They can even be served as a delightful appetizer at parties.
Can I freeze the stuffed potatoes?
Yes, you can freeze the stuffed potatoes before baking. Wrap them tightly in plastic wrap and then foil. When you’re ready to bake, thaw them in the refrigerator overnight and then bake as directed.
Because You Liked This
Ready, Set, Cook
Now that you have everything you need, it’s time to get cooking! These Stuffed Red Bliss Potatoes are not only simple to prepare but also full of flavor and texture that everyone will love. Enjoy the process of bringing this dish to life, and don’t forget to share your delicious results with family and friends. Happy cooking!
Stuffed Red Bliss Potatoes
Ingredients
Equipment
Method
- Step 1: Prepare the Potatoes - Wash the red bliss potatoes thoroughly under cold water. Place them in a large pot and fill it with water, ensuring the potatoes are fully submerged. Add a pinch of salt to the water, then bring it to a boil over high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Step 2: Roast the Garlic - While the potatoes are boiling, preheat your oven to 375°F (190°C). Take the minced garlic and spread it out on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, then fold the foil into a pouch. Place it in the preheated oven and roast for about 15 minutes, or until the garlic is fragrant and golden.
- Step 3: Scoop and Mash - Once the potatoes are cooked, drain them and let them cool slightly. Carefully scoop out the center of each potato using a small spoon, leaving about 1/4 inch of potato around the skin to maintain structure. Place the scooped-out potato in a mixing bowl.
- Step 4: Make the Filling - To the bowl with the scooped potato, add the roasted garlic, light mayonnaise, fat-free sour cream, fresh herbs, grated cheese, and salt and pepper to taste. Mash everything together until smooth and well combined.
- Step 5: Stuff the Potatoes - Carefully spoon the creamy filling back into each potato shell, packing it in generously. Drizzle the remaining olive oil over the stuffed potatoes, then sprinkle a bit of paprika on top for color and flavor.
- Step 6: Bake - Arrange the stuffed potatoes on a baking sheet and place them in the oven. Bake for 20-25 minutes or until the tops are golden and crispy. Remove from the oven and let cool for a few minutes before serving.
Notes
- These stuffed potatoes can be prepared a day in advance and stored in the refrigerator before baking.
- Feel free to customize the filling with seasonal herbs or vegetables.
- To reheat leftovers, warm them in a preheated oven at 350°F (175°C) until heated through.
