These garlicky potatoes make a tasty side dish that go great with meat.

Stuffed Red Bliss Potatoes
Gina’s Weight Watcher Recipes
Servings: 4 servings • Size: 2 potatoes • Old Points: 2 pts • Points+: 3 pts
Calories: 95.9 • Fat: 2.5 g • Protein: 3.7 g • Carb: 15.5 g • Fiber: 1.1 g • Sugar: 1.3
Sodium: 106.3 mg (without salt)

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

Directions:

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.