WW LOADED BAKED POTATOES
This is out of one of my old weight watchers cookbooks back in 2000. Called "Just like Home". It was one of my favorite dished to make. Only has 5 points. Save the leftovers to make recipe #210213. I'll post that recipe also.
Provided by teresas
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Bake potatoes for 1 hour or until tender. (I have zapped them in the microwave, but the oven is best).
- Let cool slightly.
- Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
- Mash pulp with a potato masher.
- Add milk and next 5 ingredients; stir well.
- Spoon potato mixture into shells.
- Place on a baking sheet; bake for 15 minutes or until thorougly heated.
- Sprinkle each potato half with 1 1/2 teaspoons green onions; top evenly with crumbled bacon.
Nutrition Facts : Calories 118.2, Fat 3.8, SaturatedFat 2.4, Cholesterol 14.5, Sodium 307.2, Carbohydrate 17.5, Fiber 1.6, Sugar 2.5, Protein 4.1
WW 4 POINTS - BAKED POTATO SKINS
From Fabulous Fat-Free Cooking. To cut down baking time, you can microwave the scrubbed potatoes for 7 minutes, turning them 4 times for even cooking. Wet the potatoes and bake at 350 degrees for 30 minutes, or until tender. After you've scooped out the potato flesh, save it for another use, such as mashed potatoes or potato pancakes.
Provided by mariposa13
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Wash and gently scrub the potatoes but don't dry.
- Poke each potatoes several with a fork.
- Place at least 4inches apart on the oven rack and bake for 1 hour, or until tender.
- Remove from the oven.
- Cut each potato in half lengthwise.
- Set aside for 10 minutes, or until cool enough to handle.
- With a large spoon, scoop out the potato flesh, leaving a sturdy shell; reserve the flesh for another use.
- Using kitchen scissors, cut each skin in half lengthwise. Place the potato skins on a baking sheet.
- Coat both sides of each skin with nonstick spray.
- Top each with a half slice of cheese. Broil 4 inches from heat for 4 minutes, or until the cheese partially melts.
- Remove from the oven.
- Transfer the skins to a platter.
- Top with the sour cream and sprinkle with the ham, green peppers, red peppers, tomatoes, and scallions.
- Season to taste with the black pepper.
- 4 Points per serving (4 skins).
Nutrition Facts : Calories 198.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.4, Sodium 98.2, Carbohydrate 44.4, Fiber 6.1, Sugar 5.4, Protein 5.9
SLICED BAKED POTATOES
Make and share this Sliced Baked Potatoes recipe from Food.com.
Provided by SharleneW
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes if the skin is tough, otherwise, just rinse and pat dry.
- Cut potatoes into thin slices, but not all the way through. (A clever trick for doing this is to place your potato between two table knives--the knives will stop your cutting blade at an even level across potato).
- Place potatoes in a microwave safe dish or pan.
- Sprinkle with melted butter and chopped herbs--getting it down between slices.
- Microwave for 10 minutes, rearranging potatoes after 5 minutes.
- Check doneness and cook a bit more if necessary until potatoes are nearly done.
- Sprinkle with grated cheese and Parmesan cheese.
- Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft.
Nutrition Facts : Calories 231.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 32, Sodium 720.8, Carbohydrate 27.6, Fiber 2.5, Sugar 1.3, Protein 5.2
WEIGHT WATCHERS TWICE BAKED GARLIC POTATOES
I got this from WW Simply the Best cookbook. 3 points per serving. I find it easiest to make a batch to store in fridge and then complete the 'second' baking just before dinner.
Provided by Schpeen
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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