Twice Baked Garlic Potatoes
from Weight Watchers
Makes 8 servings
4 large baking potatoes, scrubbed
1 garlic bulb (the whole thing of it, not just one clove!)
1/2 cup low sodium chicken broth
1/2 cup nonfat sour cream
1/2 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese
Preheat oven to 425 F. Pierce potatoes with fork and place on baking sheet. Wrap garlic in foil and place on baking sheet. Bake for about an hour or until potatoes are tender and garlic is softened. Let cool for about fifteen minutes.
Cut potatoes in half lengthwise and scroop the pulp out with a spoon. Leave the skin intact. Cut the garlic bulb in half and squeeze out its innards. Add garlic, broth, sour cream, and pepper to potato pulp and mash. Spoon this back into teh potatoes and sprinkle with cheese and paprika.
Place potatoes back on baking sheet and bake about 15 more minutes until lightly browned and heated all the way through.
Per serving: 153 calories, 1 g fat, 31 g carbs, 3 g fiber, 5 g protein