STUFFED POTATOES WEIGHT WATCHERS STYLE
Recipe is from Weight Watchers New Cookbook. 3 points per serving can speed up time if baked in a microwave too.
Provided by Marsha D.
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158.2, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.5, Sodium 280.9, Carbohydrate 27.5, Fiber 4, Sugar 5.3, Protein 6.1
WW HAM AND CHEESE STUFFED POTATOES
This is out of one of my old Weight Watchers cookbooks called "Simple Goodness". I have this marked as really good! Hope you enjoy :) I removed the point count on the title based on one of the reviews...
Provided by teresas
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees fahrenheit.
- Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
- Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
- Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
- Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
- Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
- Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
- Top each potato with 1 Tablespoon sour cream.
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.
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BROCCOLI AND CHEESE TWICE BAKED POTATOES
From skinnytaste.com
4.8/5 (12)Total Time 30 minsCategory Side DishCalories 147 per serving
- Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
- Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
- Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
POBLANO AND ONION-STUFFED BAKED POTATOES | RECIPES | WW USA
From weightwatchers.com
Servings 4Total Time 1 hr 40 minsCategory Lunch,Dinner
- Place potatoes directly on rack in oven. Bake until tip of a knife easily pierces potatoes, 55 to 60 minutes. Remove potatoes from oven; leave oven on.
- While potatoes are baking, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until lightly golden, 6 minutes. Add poblano; cook, stirring frequently, until vegetables are golden and tender, 5 minutes. Stir in garlic and cumin; cook, stirring, until fragrant, 30 seconds. Remove from heat; set aside.
- Slice each potato in half lengthwise; scoop out flesh into a small bowl. Add cream cheese to bowl; mash until smooth. Stir in onion mixture, cheddar cheese, cilantro, salt and pepper; evenly divide filling among potato halves.
PICADILLO STUFFED POTATOES | RECIPES | WW USA
From weightwatchers.com
Cuisine SpanishTotal Time 1 hr 10 minsServings 4
- Preheat oven to 425ºF. Place potatoes directly on rack in oven; bake until a knife easily pierces potatoes, about 45 to 60 minutes. Remove from oven; set aside.
- While potatoes are baking, coat a large nonstick skillet with cooking spray and set over medium heat. When hot, add beef, garlic and shallot; cook, breaking up meat with a wooden spoon as it cooks, about 5 minutes. Stir in tomatoes with their liquid, salt, cinnamon and pepper. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes; stir in scallions and raisins.
- To serve, slice each potato in half lengthwise and top with sauce. Yields 1 potato and about 1 cup sauce per serving.
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#time-to-make #course #main-ingredient #preparation #low-protein #healthy #main-dish #side-dishes #potatoes #vegetables #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #broccoli #4-hours-or-less
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