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Ingredients
| russet potatoes: 2 whole potatoes |
| olive oil: 2 tsp |
| onions: 2 (chopped) |
| broccoli (chopped): 1 cup (chopped) |
| carrots (grated): 1 cup (chopped) |
| garlic: 4 cloves (minced) |
| nonfat cottage cheese: 1/2 cup |
| parsley (chopped): 1/4 cup |
| parmesan cheese (grated): 2 Tbl |
| black pepper: 1/2 tsp |
| salt: 1/4 tsp |
Stuffed Potatoes Weight Watchers Style
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400'.
- Poke baking potato with fork. Bake in oven for 1 hour. Reducing oven temp to 350'.
- In a medium skillet, heat oil.
- Saute onions about 5 minutes.
- Add broccoli,carrot,and garlic and stir until soften, about 5 minutes. Reduce heat and cover and cook 4 minutes longer.
- Halve the potatoes when done. Scoop out pulp.
- In a large bowl combine potato pulp ,saute vegetables, cottage cheese, parsley, parmesan cheese, salt and pepper. Mash all up well
- Spoon mixture into potato skins.
- Place on baking sheet and bake until heated through for 15 minutes.
- Serve alone or as a side dish.