Wednesday, July 2, 2008
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The recipe I'm posting this week is SUPER easy and really really good. I didn't think my hubby would like it as he's not a onion fan, but he really really thinks these are delicious! YAY for me as I LOVE onions. Anyways, these are so good! You'll feel like you are cheating!! Enjoy! I'm excited to come around and see everyone else's recipes for this week :)
Twice-Baked Potatoes (2 WW points)
4 small baking potatoes (5 to 6 ounces each)
2 ounces reduced-calorie cream cheese, cubed and softened
2 tablespoons snipped chives (I just use finely chopped green onions here as I have that on hand more often than chives)
1/4 teaspoon dried basil, crushed
1/8 teaspoon salt
dash of pepper
3 to 4 tablespoons skim milk
*Prick potatoes with a fork. Bake in a 375 degree oven for 45 to 50 minutes or til tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside.
*Put pulp into a small mixer bowl. Add cream cheese, chives (or green onions), basil, salt, and pepper; beat until smooth. Add milk, a tablespoon at a time, beating until potato mixture is fluffy and smooth.
*Pipe or spoon potato mixture into shells. Sprinkle with paprika. Place on a baking sheet. Cover loosely with foil.
*Bake in a 375 degree oven for 10 minutes. Uncover potatoes and bake 10 minutes more or til heated through.
Nutrional Information per serving: 98 calories, 3 grams protein, 18 grams carbs, 2 grams fat, 5 mg cholesterol, 70 mg sodium, 318 mg potassium. Not exactly sure what the fiber count is for you doing WW, but an average sized potato has 3 grams of fiber, but that DOES include eating the skin of course. That's where most the fiber is located :) ANYWAYS, I just count this recipe as 2 WW points as I usually don't eat the skin anyways and even if I did, the the point value is right on the border b/w 1 and 2 points, so I always round up :)
There is also Microwaveable directions. I've never tried them this way, but here are the directions in case anyone is interesting :)
Microwave Directions: Micro-cook pricked potatoes at 100% power (high) for 10-12 minutes or til tender. Halve potatoes and prepare filling as above. Place filled potato shells on a 12 inch microwave-safe platter. Cover with venter clear plastic wrap. Cook on high for 1 to 2 minutes or til heated through.
Recipe from Better Homes and Gardens New Dieter's Cook Book
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