Tuesday, November 15, 2011

Stuffed Red Bliss Potatoes


Potatoes....one of my favorite things to eat!!  It was hard to come up with a new recipe - but I found one!!!  AND it looked super cute in my new serving dish with my turkey!!!  For real - Von Maur, you have a customer for life!!!  This was super tasty - but took a little bit of time to make :)  (Thanks Mo for your patience!)  It just took some time to scoop out the insides of each potato - while keeping the shell intact...but it is so worth it when you are done!!  They were great!!

Makes 4 servings: Gina's Skinny Recipes

Ingredients:
10 oz (8 small) red bliss potatoes, about 2" diameter
1 tablespoon light Mayonnaise
2 tablespoons fat free sour cream
4 tablespoons olive oil
6 cloves garlic
2 tablespoons fresh thyme (or rosemary)
3 tablespoons grated Parmesan or asagio cheese
salt and pepper to taste
paprika

In a medium pot , cover potatoes in water and add 1 teaspoon of salt. Bring to a boil and cook until soft (about 12minutes). 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 (or melon baller) 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.

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