Ww Loaded Baked Potatoes
Elevate your weeknight dinner game with these Weight Watchers (WW) Loaded Baked Potatoes, a satisfying and wholesome twist on the classic comfort food. Perfectly baked russet potatoes with crispy, salted skins are the ultimate canvas for a medley of delicious and guilt-free toppings. Each potato is loaded with reduced-fat cheddar cheese, creamy non-fat Greek yogurt, crunchy turkey bacon, and vibrant steamed broccoli, creating a hearty yet balanced meal that's packed with flavor. The addition of freshly ground black pepper and chopped green onions ties it all together with a fresh, zesty kick. Ready in just over an hour, this recipe is easy to follow and ideal for anyone looking for a healthier take on indulgent baked potatoes while sticking to their WW points. Serve them as a standalone meal or pair with a green salad for a complete dinner that doesn’t sacrifice taste.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 teaspoon olive oil
- 0.5 teaspoon kosher salt
- 0.5 cup reduced-fat shredded cheddar cheese
- 0.5 cup non-fat plain Greek yogurt
- 2 tablespoons chopped green onions
- 3 turkey bacon strips, cooked and crumbled
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup broccoli florets, steamed and chopped
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water to remove dirt, then pat them dry with a clean kitchen towel.
Pierce each potato several times with a fork to allow steam to escape during cooking.
Rub the potatoes lightly with olive oil and sprinkle them with kosher salt for a crispy skin.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a knife.
While the potatoes are baking, prepare the toppings: Cook the turkey bacon until crispy, then crumble it into small pieces. Steam and chop the broccoli florets, and chop the green onions.
Once the potatoes are done, remove them from the oven and let them cool for 5 minutes.
Using a sharp knife, carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Gently squeeze the sides of the potato to open it slightly.
Fluff the insides of the potatoes with a fork, then evenly distribute the reduced-fat shredded cheddar cheese inside each potato.
Return the potatoes to the oven for 3-5 minutes, or until the cheese has melted.
Remove the potatoes from the oven and top each with a dollop of non-fat Greek yogurt, chopped green onions, steamed broccoli, crumbled turkey bacon, and a sprinkle of freshly ground black pepper.
Serve warm and enjoy!
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 14.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 6895 mg | 147% | |
*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.
