Weight Watchers Recipes
Stuffed Potato Skins
1 Point Per Serving
4 large baking potatoes
vegetable cooking spray -- butter flavored
1/2 cup onion -- finely chopped
1/2 cup green pepper -- finely chopped
hot sauce -- to taste
2 tablespoons fat-free margarine
1/4 cup bacon bits -- reduced fat
salt and pepper -- to taste
1/2 cup fat-free sour cream
1 cup reduced fat cheddar cheese -- shredded
salsa -- optional
Preheat oven to 450º F.
Bake potatoes for 1 hour and 20 minutes. For larger potatoes, extend the cooking
time to make sure potatoes are well done and skins are dry. For best results, bake
potatoes a day in advance, refrigerate overnight, and slice the following day.
When ready to prepare the potato skins, preheat oven to 450º F. Cut each potato into
fourths and hollow out all but 1/4 inch of the potato. You may use remaining potato
for another purpose, because it will not be used in the recipe. Spray each potato
skin with cooking spray and set aside.
Spray a non-stick skillet with cooking spray. Sauté onion and green pepper. Add a
few dashes of hot sauce for your taste, followed by buttery spread and bacon bits.
Sprinkle in salt and pepper as desired.
Stir until vegetables are transparent and ingredients are well combined.
Remove from heat and spread the sour cream mixture over the potato shell.
Bake the shells uncovered for about 8 minutes. Remove shells from the oven and
sprinkle equally with cheddar cheese. Continue to bake for 1 - 2 minutes or until
cheese melts. Serve hot.
vegetable cooking spray -- butter flavored
1/2 cup onion -- finely chopped
1/2 cup green pepper -- finely chopped
hot sauce -- to taste
2 tablespoons fat-free margarine
1/4 cup bacon bits -- reduced fat
salt and pepper -- to taste
1/2 cup fat-free sour cream
1 cup reduced fat cheddar cheese -- shredded
salsa -- optional
Preheat oven to 450º F.
Bake potatoes for 1 hour and 20 minutes. For larger potatoes, extend the cooking
time to make sure potatoes are well done and skins are dry. For best results, bake
potatoes a day in advance, refrigerate overnight, and slice the following day.
When ready to prepare the potato skins, preheat oven to 450º F. Cut each potato into
fourths and hollow out all but 1/4 inch of the potato. You may use remaining potato
for another purpose, because it will not be used in the recipe. Spray each potato
skin with cooking spray and set aside.
Spray a non-stick skillet with cooking spray. Sauté onion and green pepper. Add a
few dashes of hot sauce for your taste, followed by buttery spread and bacon bits.
Sprinkle in salt and pepper as desired.
Stir until vegetables are transparent and ingredients are well combined.
Remove from heat and spread the sour cream mixture over the potato shell.
Bake the shells uncovered for about 8 minutes. Remove shells from the oven and
sprinkle equally with cheddar cheese. Continue to bake for 1 - 2 minutes or until
cheese melts. Serve hot.
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