From Paulette Vickery's Recipe Collection

WW: TWICE BAKED GARLIC POTATOES

vegetables

4 each large baking potatoes
1 each whole garlic bulb
1/2 cup chicken broth
1/2 cup nonfat sour cream
1/2 teaspoon black pepper
1/4 cup parmisan cheese
1/4 teaspoon paprika

Preheat oven to 425 degrees. Pierce potatoes several times with a fork, and place on a baking sheet. Wrap garlic in foil, and place along side the potatoes. Bake until potatoes are tender, and garlic is browned, and softened, 50-60 minutes. Let potatoes and garlic cool, until comfortable to handle, about 15 minutes. Halve potatoes lengthwise. Scoop potato pulp into a large bowl, leaving skins intact. Cut garlic bulb in half. Squeeze out pulp and add to potatoes in bowl. Add chicken broth, sour cream, and pepper. Stir and mash potato mixture with a fork, until it reaches the desired texture. Spoon stuffing back into the potato skins. Sprinkle, with cheese and paprika. Return potatoes to baking sheet, and bake until heated through, and lightly browned, about 15 minutes. Per serving: calories 153, total fat 1 G, saturated fat 1 G, cholesterol 2 MG, sodium 73 MG, carbohydrate 31 G, fiber 3 G, protein 5 G, calcium 73 MG, points 3.

Yield: 8 servings




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