WEIGHT WATCHERS TWICE-BAKED ROASTED GARLIC POTATOES
1 head garlic
4 large baking potatoes, scrubbed
1/2 cup low-sodium chicken broth
1/2 cup low-fat or nonfat yogurt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons grated parmesan cheese
1/4 teaspoon paprika
Preheat oven to 425 degrees F.
Cut about 1/2 inch from top of head of garlic. Wrap in foil. Pierce each potato in several places.
Place garlic and potatoes in oven and bake 50 minutes or until garlic is very soft and potatoes are tender when pierced with a knife. Remove both from the oven and set aside until cool enough to handle.
Cut potatoes in halves lengthwise. Using a teaspoon, scoop out pulp into a bowl, leaving a thin shell intact. Place skins on a baking sheet.
Squeeze garlic out of its papery skin into bowl and mix with potatoes. Add broth, yogurt, salt, pepper, olive oil and parmesan. Mash well with a fork. Spoon filling into potato skins and sprinkle tops with paprika.
Bake 15 minutes, or until lightly browned on top.
Makes 4 servings
Serving provides: 1 bread
Per serving: 153 calories, 1 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 73 mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 73 mg Calcium
From: Barbara Gardner; Hesperia, California
Source: Weight Watchers: Simply the Best
1 head garlic
4 large baking potatoes, scrubbed
1/2 cup low-sodium chicken broth
1/2 cup low-fat or nonfat yogurt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons grated parmesan cheese
1/4 teaspoon paprika
Preheat oven to 425 degrees F.
Cut about 1/2 inch from top of head of garlic. Wrap in foil. Pierce each potato in several places.
Place garlic and potatoes in oven and bake 50 minutes or until garlic is very soft and potatoes are tender when pierced with a knife. Remove both from the oven and set aside until cool enough to handle.
Cut potatoes in halves lengthwise. Using a teaspoon, scoop out pulp into a bowl, leaving a thin shell intact. Place skins on a baking sheet.
Squeeze garlic out of its papery skin into bowl and mix with potatoes. Add broth, yogurt, salt, pepper, olive oil and parmesan. Mash well with a fork. Spoon filling into potato skins and sprinkle tops with paprika.
Bake 15 minutes, or until lightly browned on top.
Makes 4 servings
Serving provides: 1 bread
Per serving: 153 calories, 1 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 73 mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 73 mg Calcium
From: Barbara Gardner; Hesperia, California
Source: Weight Watchers: Simply the Best
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