This is one amazing side.
Of course to stay within the serving size, you can only eat half.
And believe me, it was hard to do.
I served these stuffed potatoes with bacon wrapped (just one)
chicken tender strip.
To make these, all you need are two baking potatoes and a trusty
I put my foil wrapped potatoes in the oven in the morning,
and by lunch time I had a wonderful Weight Watchers side.
I washed the potatoes, poked them with a fork, and wrapped them in foil.
Placed them in a 350 degree F. oven until they were done baking.
If I remember right, it took the potatoes a couple hours. They were very large.
After the potatoes are baked, let them cool until you can handle
them safely without getting burned.
Cut them in half long ways and scoop out the insides leaving just
Then you mix up your stuffing ingredients and mash with your
trusty potato masher.
Fill the potato skins with the filling, and bake again.
Very easy, and delicious.
This is what I did:
Weight Watchers Stuffed Potatoes (3 points per serving)
2 large baking potatoes
2 tsp. olive oil
1/4 of a large onion, chopped
1 c. broccoli (I used the steam fresh bag)
1 c. carrots, chopped fine
4 garlic cloves, minced
1/2 c. fat free sour cream
4 TBS dried parsley flakes
2 TBS grated parmesan cheese (more for sprinkling)
salt and pepper
Bake potatoes until done.
In a medium skillet, heat oil. Saute onions about 5 minutes.
Add carrot and garlic. Stir until soft, about 5 minutes. Reduce heat and cover and cook 4 minutes longer.
Halve the potatoes and scoop out pulp.
In a large bowl combine potato pulp, saute vegetables, sour cream, parsley, parmesan cheese, salt and pepper. Steam the broccoli in the microwave and add 1 cup to the mixture. Mash all ingredients with a potato masher.
Spoon mixture into potato skins.
Place on baking sheet. Sprinkle with a little more parmesan and bake until heated through, about 15 minutes.
Serve alone or as a side dish.
Calories from fat 30
Total Fat 3.3g
Saturated Fat 0.8g
Total Carbohydrate 27.4g
Dietary Fiber 4.0g
This recipe is linked to:
In and Out of the Kitchen ~ Feeding Big
Daily Dish Magazine