Stuffed Potatoes Weight Watchers Style Recipes

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BAKED POTATOES STUFFED WITH RICOTTA AND HERBS



Baked Potatoes Stuffed With Ricotta and Herbs image

Make and share this Baked Potatoes Stuffed With Ricotta and Herbs recipe from Food.com.

Provided by Tracey_B

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

4 potatoes, medium size
1 cup low-fat ricotta cheese, smooth
1 teaspoon garlic, minced
2 tablespoons chives, chopped
2 teaspoons parsley, chopped
salt and pepper
2 tablespoons sweet chili sauce (optional)

Steps:

  • Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
  • When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
  • Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.

STUFFED POTATOES WEIGHT WATCHERS STYLE



Stuffed Potatoes Weight Watchers Style image

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

2 large baking potatoes
2 teaspoons olive oil
2 onions, chopped
1 cup broccoli, chopped
1 cup carrot, chopped
4 garlic cloves, minced
1/2 cup nonfat cottage cheese
1/4 cup chopped parsley
2 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon salt

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



Ww Ham and Cheese Stuffed Potatoes image

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

4 (12 ounce) baking potatoes
2 tablespoons reduced-calorie stick margarine
2 cups broccoli florets
1/2 cup onion, chopped
1/2 cup low sodium chicken broth
1 cup lean ham, diced
1/4 teaspoon pepper
6 tablespoons nonfat sour cream, divided
cooking spray
1/2 cup reduced-fat cheddar cheese, shredded

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)



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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