WW Points: 3
4 large baking potatoes — scrubbed
1 garlic bulb
1/2 cup low-sodium chicken broth
1/2 cup nonfat sour cream
1/2 teaspoon freshly-ground black pepper
1/4 cup grated Parmesan cheese
Preheat the oven to 425 degrees.
Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until the potatoes are tender and the garlic is browned and softened, 50 to 60 minutes. Let the potatoes and garlic cool until comfortable to handle, about 15 minutes.
Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlic bulb in half; squeeze out the pulp and add to the potato. Add the broth, sour cream and pepper; stir and mash with a fork to the desired texture. Spoon the stuffing back into the potato skins; sprinkle with the cheese and paprika.
Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
153 Calories, 1 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 73 mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 73 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by https://www.madsrecipes.com/