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Stuffed: Twice-Baked Garlic Potatoes

Source of Recipe

Weight Watchers


List of Ingredients

4 large baking potatoes -- scrubbed
1 garlic bulbs
1/2 cup low-sodium chicken broth
1/2 cup fat-free sour cream
1/2 teaspoon ground pepper
1/4 cup Parmesan cheese
paprika


Recipe

Preheat oven to 425ºF. Pierce potatoes with fork; place on baking sheet. Wrap garlic in foil and place next to potatoes. Bake until potatoes are tender and garlic is browned and softened, 50 to 60 minutes. Let potatoes and garlic stand, until comfortable to handle, about 15 minutes. Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving skins intact. Cut garlic bulb in half; squeeze out pulp and add to potatoes. Add broth, sour cream, and mash with fork to desired texture. Spoon potato mixture into potato skins; sprinkle with cheese and paprika. Return potatoes to baking sheet and bake until heated through and lightly browned, about 15 minutes.