I've had this tasty and filling recipe in my file for some time and can't believe I haven't yet shared it!
After seeing this at my blogging bud Angie's A ' lil Country Sugar a while back, I couldn't wait to try it, but have failed to share it with y'all!
Perfect for lunch with some chicken, or even by itself. And if you're not counting WW points, you could add cheese or bacon or ham, or whatever you choose to make it a delicious meal in one.
I love dressing up potatoes, and this is a healthier way than usual...without the added fat and calories from butter and sour cream. I substituted plain nonfat Greek yogurt for the sour cream, which is a good habit I've 'picked up' along life's foodie journey. *-*
Weight Watchers points per serving (half of a large potato): 3 Points
Weight Watchers Stuffed Potatoes
(3 points per 1/2 stuffed tater)
2 large baking potatoes
2 tsp. olive oil
1/4 of a large onion, chopped
1 c. broccoli, cooked
(may use frozen or fresh)
1 c. carrots, finely chopped
4 garlic cloves, minced
1/2 c. plain non-fat Greek yogurt or fat free sour cream
4 Tb. dried parsley flakes
4 Tb. grated parmesan cheese, divided
salt and pepper to taste
(we love fresh grated pepper)
Bake potatoes until done. (They're best wrapped in foil and baked in the oven).
In a medium skillet, heat oil. Saute onions about 5 minutes.Add carrot and garlic. Stir until soft, about 3 - 4 minutes. Reduce heat and cover and cook a few minutes longer. Halve the potatoes and scoop out pulp.
In a large bowl, combine potato pulp, sauteed veggies (+ cooked broccoli), Greek yogurt, parsley, 2 Tb. parmesan cheese, salt and pepper. Mash all ingredients with a potato masher. Spoon mixture into potato skins.
Place on baking sheet. Sprinkle with remaining parmesan and bake until heated through, about 15 minutes.
Serve alone or as a side dish.
Calories from fat 30
Total Fat 3.3g
Saturated Fat 0.8g
Total Carbohydrate 27.4g
Dietary Fiber 4.0g
If you like this recipe, you may also like my
Linked to Weekend Potluck