TWICE BAKED STUFFED POTATO

Okay…..so the weight is coming off but slowly. As I was once told, “it didn’t go on over night, it’s not going to come off over night.” Truth is, it goes on a lot faster than it comes off! So the price is still hard work, portion control, and knowing when to say “no thank you”.

I am a Weight Watchers believer and know first hand that it works. I don’t deny myself anything! I know if I follow their plan come this Spring, I am going to be a happy camper and not feel like a slug. As I have matured however, taking off the pounds ain’t as easy as it used to be. So I am in high gear, and wearing my activity tracker so that I can challenge my activity. No problem at work! I rack up as high as 8 miles a day. When I’m home, it’s a little more difficult but I manage by going up and down the stairs and vacumming, a lot!  Joe also drags me out for walks even when I resist. Whatever works….right?

I tend to stay away from items that are high in points. I know I can have whatever I want, so planning is essential for me. Joe decided to join my crusade and is also following the plan. We go out to dinner with a goal in mind. We have cocktails with friends and socialize.  If I want a piece of cake, I eat it! All is well in the Kingdom!

Sadly, too many carbohydrates can wreak havoc on the point count. I recently concocted a 5 Smart Points Twice Baked Potato. It is so good it makes you feel like your cheating. They are great left over and the additions are limitless. Vegetables are freebies so they add no extra points. I neglected to take a picture of them because we were so excited about eating them!! Sorry…you will have to trust me on this one and just try them. You can thank me later.

TWICE BAKED STUFFED POTATO

Ingredients:

  • 3 large, baking potatoes
  • 1/2 C reduced fat, low sodium chicken broth
  • 1 C 2% sharp Cheddar cheese, shredded and divided
  • 1/3 C thinly sliced, green onion
  • 2 C precooked, Broccoli, Spinach, Kale (or any vegetable you like) Optional
  • 1/4 C light sour cream
  • 1 tsp Dijon mustard
  • 1/4 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 400 degrees
  2. Wash and pierce the potatoes in several places with the tip of a sharp knife. Bake 1-1 1/2 hours or until tender when pierced . Immediately cut the potatoes lengthwise in half; scoop out the centers, leaving a 1/4 inch thick shells. Discard 1/2 of the pulp and save in the refrigerator for another use.
  3. Beat the potato pulp, broth, 1/2 C cheese, onions, sour cream, and mustard with a mixer til well blended, fold in the vegies if you decided to use them, season with salt and pepper to taste. Spoon mixture into the shells; top with the remaining cheese and sprinkle with paprika.
  4. Bake 20 minutes or until heated through.

Makes 6 servings at 5 points for one half……..not bad!!!  You can add one piece of center cut bacon, cooked crisp and crumbled on top. That will add 1 additional point.

Oh, and the leftover potato pulp! Potato pancakes come to mind. But that’s another blog.

Til next time,

Ciao xoxo

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Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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