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Homemade Stuffed Red Bliss Potatoes photo

Stuffed Red Bliss Potatoes

These Stuffed Red Bliss Potatoes are a crowd-pleaser! With a creamy filling and crispy exterior, they're perfect for any gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Potatoes:
  • 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
  • to taste Salt and pepper
  • Paprika (for garnish)

Equipment

  • 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

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.