Hgs 2 Good Twice Baked Potato Ww Points 4 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.

BEST FLUFFY TWICE-BAKED POTATOES!



Best Fluffy Twice-Baked Potatoes! image

These potatos really live up to there name, they ARE fluffy and what I think to be, one of the best recipes for twice baked potatoes. I'm certain you will agree once you try them! Prep time does not include baking the potatoes (which is about 1 hour baking time).

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 large potatoes, baked (russets are best)
2 -3 tablespoons soft butter
1/2 cup hot milk
salt and pepper
1 teaspoon baking powder
1 pinch nutmeg
2 egg yolks (place one in a seperate bowl)
2 egg whites
1/2-3/4 cup swiss cheese, finely shredded
2 tablespoons onions, grated (optional)
1 tablespoon water

Steps:

  • Cut a thin slice from the top of the potato and discard.
  • Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
  • With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
  • Add in the shredded cheese; mix well to combine.
  • In another bowl, whip the egg whites until stiff; fold into potato mixture.
  • Pile the potato mixture back into the skins.
  • In a small bowl or cup beat the remaining egg yolk with water.
  • Set oven to 400 degrees.
  • Brush the egg yolk/water mixture over the top of each potato.
  • Set the stuffed potatoes into a greased baking pan.
  • Bake for 15 minutes.

Nutrition Facts : Calories 387.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 84.2, Sodium 157.9, Carbohydrate 66.3, Fiber 8.1, Sugar 3.1, Protein 12.6

THE BEST TWICE BAKED POTATOES



The Best Twice Baked Potatoes image

My husband did not like twice baked potatoes until I made these. They are great. I'm adjusting the milk quantity in this recipe because of some of feedback I've got from people that have made them. Hope it helps with some of the consistency problems.

Provided by Nimz_

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baking potatoes
8 slices bacon
3/4 cup sour cream
1/4-1/3 cup milk (or just enough milk to get the consistency you like)
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided
kosher salt
fresh ground pepper

Steps:

  • Rub potatoes with peanut oil and sprinkle with kosher salt and fresh ground pepper Bake potatoes in 350 degree oven for 1 hour (may be more depending on size of potato) While potatoes are baking cook bacon in large skillet over med high heat until evenly brown.
  • Drain, crumble and set aside.
  • (May use packaged bacon bits) When potatoes are done allow them to cool for 10-20 minutes.
  • Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
  • Add to the potato flesh the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
  • Mix with a hand mixer until well blended and creamy. Add additional milk if needed.
  • Spoon mixture into the potato skins.
  • Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes, uncovered.

Nutrition Facts : Calories 261.2, Fat 18.7, SaturatedFat 10.5, Cholesterol 47.8, Sodium 376.8, Carbohydrate 17.5, Fiber 1.8, Sugar 1.8, Protein 6.9

TWICE BAKED POTATOES



Twice Baked Potatoes image

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

Provided by Ruth Tisdale

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 9

4 large baking potatoes
1/2 cup sour cream
1 cup cheddar cheese, finely shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter, melted
1/2 teaspoon onion powder
8 tablespoons bacon, cooked & crumbled
vegetable oil

Steps:

  • Wash and dry the baking potatoes.
  • Coat the outside of the potato with the vegetable oil.
  • You don't want it dripping.
  • Place the baking potatoes onto a baking sheet and bake at 400º for 1 hour 15 minutes or until the potato gives to a slight squeeze.
  • Carefully slice the potatoes in half lengthwise.
  • Let sit about 10 minutes.
  • Melt the butter and place in in the bottom of a heavy mixing bowl.
  • Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
  • Leave the shells on the baking sheet.
  • Mash the potatoes up.
  • Add the sour cream, cheese, salt, pepper, and granulated onion.
  • Mix together till thoroughly blended.
  • Put the potato mixture back into the shells.
  • Top each half with 1 Tablespoon of bacon bits.
  • Place cookie sheet of potatoes in freezer.
  • After they are frozen put the twice baked potatoes in freezer bags or containers.
  • To eat them just pop them in the microwave for a few minutes.
  • Can also be popped into the oven at 375 till just starts to get slightly browned on top.
  • You want them just hot enough to melt the cheddar cheese.
  • Cooking them to long will dry them out.
  • Makes a great lunch or a side dish with dinner.

Nutrition Facts : Calories 255.3, Fat 19.3, SaturatedFat 12.2, Cholesterol 51.7, Sodium 470.9, Carbohydrate 16.1, Fiber 1.4, Sugar 0.8, Protein 5.5

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

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

TWICE BAKED POTATOES



Twice Baked Potatoes image

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

Provided by Miss Diggy

Categories     Weeknight

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large potatoes
2 tablespoons milk
1/2-1 cup sour cream
4 tablespoons butter
salt
pepper
onion salt
garlic powder
paprika (optional)
1 cup shredded cheddar cheese

Steps:

  • Wash, pierce and then bake potatoes at 400°F for 1 hour.
  • Take out of oven and cut lengthwise, in half.
  • Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
  • Mix until all lumps are gone.
  • Spoon back into potato skins and top with cheese.
  • Place back in oven for another 20 minutes.

Nutrition Facts : Calories 566.2, Fat 27.5, SaturatedFat 17.3, Cholesterol 73.9, Sodium 298.3, Carbohydrate 66.4, Fiber 8.1, Sugar 3.1, Protein 15.8

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.

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