Best Weight Watchers Twice Baked Garlic Potatoes Recipes

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WEIGHT WATCHERS TWICE BAKED GARLIC POTATOES



Weight Watchers Twice Baked Garlic Potatoes image

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

4 large baking potatoes, scrubbed
1 bulb of garlic
1/2 cup low sodium chicken broth
1/2 cup fat free sour cream
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese
paprika

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.

WW SLICED BAKED POTATOES (4 POINTS)



Ww Sliced Baked Potatoes (4 Points) image

Make and share this Ww Sliced Baked Potatoes (4 Points) recipe from Food.com.

Provided by Redsie

Categories     Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium baking potatoes (evenly-sized)
1 1/2 tablespoons parmesan cheese
4 tablespoons grated cheddar cheese
2 -3 tablespoons melted butter
2 -3 tablespoons chopped fresh herbs (parsley, chives, thyme, sage) or 2 teaspoons dried herbs
1 teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them.
  • Cut the potatoes into thin slices (but not all the way through - place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way).
  • Put the potatoes in a baking dish; slightly fan out the slices.
  • Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste).
  • Bake the potatoes for about 50 minutes.
  • Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese.
  • Bake the potatoes for another 10-15 minutes (until they're lightly browned and soft inside, and the cheeses are melted).

Nutrition Facts : Calories 205.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 24.3, Sodium 700.2, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.1

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



Twice Baked Potatoes - Weight Watchers Recipe - (4.1/5) image

Provided by RecipeKitchen

Number Of Ingredients 7

3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika

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 GARLIC POTATOES



Twice-Baked Garlic Potatoes image

Make and share this Twice-Baked Garlic Potatoes recipe from Food.com.

Provided by Drunk Chef

Categories     < 60 Mins

Time 1h

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 11

1 head garlic
1 tablespoon olive oil
8 baking potatoes
1/2 cup butter
milk
6 ounces cream cheese, softened
1/4 cup minced fresh parsley
1/4 cup thinly sliced green onion
1 teaspoon salt
2 cups grated cheddar cheese
paprika

Steps:

  • Preheat oven to 400º. Cut off and discard top of garlic. Place garlic on piece of foil, drizzle with olive oil and wrap tightly. Bake potatoes and garlic for 1 hour. Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions and salt. Spoon mixture back into potato shells. Sprinkle with cheese and paprika. Bake until cheese melts, 25 minutes.

Nutrition Facts : Calories 434.5, Fat 30, SaturatedFat 17.6, Cholesterol 83.6, Sodium 644.1, Carbohydrate 31.4, Fiber 2.8, Sugar 2.2, Protein 11.6

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES



Roasted Garlic Twice-Baked Cheesy Potatoes image

I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

Provided by Starrynews

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

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