Weight Watchers Twice Baked Garlic Potatoes Food

TWICE BAKED POTATOES - WEIGHT WATCHERS RECIPE - (4.1/5)

Steps:

• Heat oven to 400° F. Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika. Bake 20 minutes or until heated through.

STUFFED POTATOES WEIGHT WATCHERS STYLE

Steps:

• Preheat oven to 400'.
• Poke baking potato with fork. Bake in oven for 1 hour. Reducing oven temp to 350'.
• In a medium skillet, heat oil.
• Saute onions about 5 minutes.
• Add broccoli,carrot,and garlic and stir until soften, about 5 minutes. Reduce heat and cover and cook 4 minutes longer.
• Halve the potatoes when done. Scoop out pulp.
• In a large bowl combine potato pulp ,saute vegetables, cottage cheese, parsley, parmesan cheese, salt and pepper. Mash all up well
• Spoon mixture into potato skins.
• Place on baking sheet and bake until heated through for 15 minutes.
• Serve alone or as a side dish.

WEIGHT WATCHERS TWICE BAKED GARLIC POTATOES

Steps:

• preheat oven to 425°F.
• Pierce potatoes with fork several times and place on baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is softened and brown about 50 - 60 minutes. Let cool about 15 minutes until comfortable to handle.
• Halve the potatoes lengthwise and scoop the pulp into a bowl leaving skins intact.
• Cut the garlic bulb in half squeeze out the pulp and add to the potato. Add broth, sour cream and pepper. Stir and mash with fork to desired consistency. Spoon mixture back into potato skins and sprinkle with cheese and paprika.
• Return to baking sheet and heat until warmed through about 15 minutes.

ROASTED GARLIC AND ROSEMARY TWICE BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Wrap each potato in aluminum foil and pierce a few holes in the potato to allow steam to escape; then bake 45-60 minutes.
• Remove excess skin from the garlic head, cut off 1/4" from the top; then sprinkle with some olive oil and salt. Cover the entire bulb with foil and bake for 35-40 minutes.
• When the potatoes are cooked through and soft, cut them in half lengthwise, scoop out the fleshy potato and place in a bowl; then place the potato skins on a baking sheet.
• Next, carefully remove the garlic from the oven and gently squeeze the garlic pulp into the potatoes.
• Add the butter, rosemary and milk and mash until creamy. Depending on the actual size of your potatoes, add more milk as needed. Season with salt and pepper.
• Place the mashed potatoes back into the potato skins and bake for an additional 10 minutes.