Ww Sliced Baked Potatoes 4 Points Recipes

AU GRATIN POTATOES - WEIGHT WATCHERS 4 POINTS RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

WW 4 POINTS - BAKED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees.
• Wash and gently scrub the potatoes but don't dry.
• Poke each potatoes several with a fork.
• Place at least 4inches apart on the oven rack and bake for 1 hour, or until tender.
• Remove from the oven.
• Cut each potato in half lengthwise.
• Set aside for 10 minutes, or until cool enough to handle.
• With a large spoon, scoop out the potato flesh, leaving a sturdy shell; reserve the flesh for another use.
• Using kitchen scissors, cut each skin in half lengthwise. Place the potato skins on a baking sheet.
• Coat both sides of each skin with nonstick spray.
• Top each with a half slice of cheese. Broil 4 inches from heat for 4 minutes, or until the cheese partially melts.
• Remove from the oven.
• Transfer the skins to a platter.
• Top with the sour cream and sprinkle with the ham, green peppers, red peppers, tomatoes, and scallions.
• Season to taste with the black pepper.
• 4 Points per serving (4 skins).

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

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.

SLICED BAKED POTATOES

Steps:

• Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them.
• Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. (A wooden spoon works great.).
• Put potatoes in a baking dish. Fan them slightly.
• Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs.
• Bake potatoes at 425 degrees for about 50 minutes.
• Remove from oven. Sprinkle with cheeses.
• Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork.
• To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan.
• Sprinkle with melted butter and herbs.
• Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table.
• Let rest for 5 minutes.
• Sprinkle with grated cheese and Parmesan cheese.
• Microwave for another 4-6 minutes on High power until cheeses are melted, and potatoes are soft.
• Sprinkle with salt, and serve.
• Note: You may substitute 2-3 teaspoons dried herbs of your choice for the fresh, if you prefer.
• After the potatoes are done, a little sour cream on top, sprinkled with bacon bits might be good.

WW LOADED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Bake potatoes for 1 hour or until tender. (I have zapped them in the microwave, but the oven is best).
• Let cool slightly.
• Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
• Mash pulp with a potato masher.
• Add milk and next 5 ingredients; stir well.
• Spoon potato mixture into shells.
• Place on a baking sheet; bake for 15 minutes or until thorougly heated.
• Sprinkle each potato half with 1 1/2 teaspoons green onions; top evenly with crumbled bacon.

WEIGHT WATCHERS TWICE BAKED GARLIC POTATOES

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.

SLICED BAKED POTATOES

Steps:

• Peel potatoes if the skin is tough, otherwise, just rinse and pat dry.
• Cut potatoes into thin slices, but not all the way through. (A clever trick for doing this is to place your potato between two table knives--the knives will stop your cutting blade at an even level across potato).
• Place potatoes in a microwave safe dish or pan.
• Sprinkle with melted butter and chopped herbs--getting it down between slices.
• Microwave for 10 minutes, rearranging potatoes after 5 minutes.
• Check doneness and cook a bit more if necessary until potatoes are nearly done.
• Sprinkle with grated cheese and Parmesan cheese.
• Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft.