Weight Watchers Twice Baked Garlic Potatoes
Indulge in a guilt-free comfort food experience with these Weight Watchers Twice Baked Garlic Potatoes! Perfectly baked russet potatoes are transformed into a creamy, flavorful delight with the addition of fat-free Greek yogurt, low-fat milk, and a hint of garlic-infused butter. Each hollowed-out potato shell is filled with a smooth, cheesy mixture, topped with reduced-fat cheddar, and baked to golden perfection. Finished with fresh scallions and a dash of optional paprika, this healthy yet satisfying side dish is ideal for weight-conscious eaters who refuse to compromise on flavor. Ready in just over an hour, this make-ahead-friendly recipe is excellent for weeknight dinners or holiday spreads.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 0.5 cup Fat-free plain Greek yogurt
- 0.25 cup Low-fat milk
- 1 tablespoon Unsalted butter
- 3 cloves Garlic
- 0.5 cup Grated reduced-fat cheddar cheese
- 2 tablespoons Scallions (green onions), sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for 45-50 minutes until tender when pierced with a knife. Remove from the oven and let cool for 10 minutes.
While the potatoes cool, mince the garlic cloves. In a small saucepan over low heat, melt the butter and add the minced garlic. Cook for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a 1/4-inch thick shell. Place the potato shells on a baking sheet lined with parchment paper.
Mash the scooped-out potato flesh with a potato masher or fork until smooth. Stir in the Greek yogurt, milk, garlic butter mixture, salt, and pepper until creamy.
Fold in 1/3 cup of the grated cheddar cheese and 1 tablespoon of the sliced scallions. Mix until evenly combined.
Spoon the potato mixture back into the potato shells, dividing evenly among all 8 halves. Sprinkle the remaining cheddar cheese over the top of each potato.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
Remove from the oven and garnish with the remaining scallions and a sprinkle of paprika, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 706 mg | 54% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3885 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
