TWICE BAKED POTATOES - WEIGHT WATCHERS RECIPE - (4.1/5)
Provided by RecipeKitchen
Number Of Ingredients 7
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.
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
HG'S FULLY LOADED BAKED POTATO SOUP - WW POINTS = 2
From Hungry Girl - "Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is!" PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- POINTS. value 2* HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!
Provided by senseicheryl
Categories Potato
Time 25m
Yield 5 1 cup servings, 5 serving(s)
Number Of Ingredients 17
Steps:
- Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.
- Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.
- Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.
- Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!
HG'S 2-GOOD TWICE-BAKED POTATO - WW POINTS = 4
From Hungry Girl: This Spud's for You! We know that every now and then, you just need a potato -- and a cheesy AWESOME one at that. We're here for you, baby... Serving Size: 1 potato Calories: 226 Fat: 0.5g Sodium: 335mg Carbs: 46g Fiber: 5g Sugars: 4g Protein: 9g POINTS. value 4*
Provided by senseicheryl
Categories Low Cholesterol
Time 40m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Puncture potato in several places with a fork. Peel off and discard the skin from the top part of the potato. Cook potato in the microwave for 6 - 8 minutes.
- Once potato is cool enough to handle, scoop out the insides, leaving behind an empty potato shell. Set shell aside.
- Place potato pulp in a small dish, and then add cheese, creamer, and a little salt. Mash it all together until the cheese melts , leaving you with a creamy, cheesy mashed potato mixture.
- Place potato mixture back into the potato shell, and sprinkle with paprika and parsley.
- Place potato in a baking dish sprayed lightly with nonstick spray, and bake in the oven for 20 - 30 minutes, until top is nice and brown.
Nutrition Facts : Calories 269.6, Fat 3.4, SaturatedFat 0.8, Cholesterol 2.3, Sodium 508.8, Carbohydrate 52, Fiber 4.1, Sugar 7.5, Protein 9.3
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