Stuffed Red Bliss Potatoes

I love twice baked potatoes. Big and Small. and these tiny ones are so yummy - even left over.

Ingredients:  
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:

1. 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.
2. 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.
3. In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper. Mix well.
4. 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.