| Basic Baked Potatoes (5 Pts)
4 Idaho potatoes, 10 oz each
Scrub potatoes thoroughly and pierce all over with fork. Line microwave oven floor with paper towels and arrange potatoes on top, in an evenly spaced pattern. Microwave on high 5 minutes ; turn and rearrange potatoes and microwave 5 minutes more. Repeat until potatoes feel nearly soft, 5-8minutes more. Let stand 5 minutes. (May be done up to two days ahead; cool to room temperature, wrap in plastic and refrigerate until ready to use.) |
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When potatoes are cool enough to handle, preheat oven to 375ºF. Cut an 'x' into the top of each potato. Scoop out most of the potato flesh, leaving a thick potato "shell". Chop each potato's flesh and place each in it's own small bowl. Combine potato insides with add-ons as desired
Arrange stuffed potatoes in medium baking pan; bake until heated through, about 15 minutes. Serving Size: 4 Serving (1 potato) provides: 2 breads.
Note: Bake the potatoes up to 2 days ahead (or in the morning, while your having breakfast), and just warm them in the microwave 2-3 minutes before serving. Chop and assemble the toppings in small bowls (buy already shredded cheese and cooked broccoli from the salad bar to save time). Then, give everyone a warm potato and let them have free rein with the toppings.
Suggested add-ons: Chopped steamed broccoli, part-skim ricotta cheese, nonfat sour cream, thawed frozen chopped spinach, salsa, shredded cheese, crumbled feta cheese, chopped tomatoes.
Per serving (potato only): 282.8 cals; 0.4g fat; 0.1g sat fat; 0mg chol;64.4g carb; 5.7g fiber; 7.4g protein; 21mg sodium
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% caloriesfrom fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;0mg Sodium. Exchanges: .
Recipe By: Weight Watchers Magazine March 1996
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