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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Fold in 1/3 cup of the grated cheddar cheese and 1 tablespoon of the sliced scallions. Mix until evenly combined.

Step 7

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.

Step 8

Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.

Step 9

Remove from the oven and garnish with the remaining scallions and a sprinkle of paprika, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(270.2g)

Amount per serving	% Daily Value*
Calories	381.5

Total Fat 23.4g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 69.3mg	0%
Sodium 477.6mg	0%
Total Carbohydrate 13.1g	0%
Dietary Fiber 1.2g	0%
Total Sugars 7.4g
Protein 30.9g	0%

Vitamin D 37.2IU	0%
Calcium 642.4mg	0%
Iron 0.9mg	0%
Potassium 291.0mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 32.0%

Carbs: 13.6%