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Old 08-04-1999, 11:25 AM   #1  
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Default Potato skins and stuffed potatoes

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Bill's Herb Roasted Potatoes - 2 Points

Recipe By : JoAnna M. Lund: Healthy Exchanges Food Newsletter, Mar '99
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups thickly sliced unpeeled raw red potatoes -- (20 ounces)
1/2 cup sliced onion
1/3 cup Kraft fat free Italian dressing
1/4 cup Dijon mustard

1. Preheat oven to 425 degrees F. Spray an 8 by 8 baking dish with olive
oil-flavored cooking spray. Layer potatoes and onion in prepared baking
dish. In a small bowl, combine Italian dressing and mustard. Drizzle
mixture evenly over potatoes. Toss gently to coat potatoes. Bake for 35 to
45 minutes or until potatoes are tender. Stirring occasionally. Serves 4
(1 cup).

Serving size (1 cup)
According to the newsletter:
Per serving: 108 Cal, 0g Fat, 4g Pro, 23g Carb, 522mg Sod, 9mg Calc, 2g
Healthy Exchanges: 1 Bread, 1/4 Vegetable, 11 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch
Weight Watcher Points: 2

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NOTES : Submitted by MaryD<[email protected] on 2/26/99 to the Healthy
Exchanges Website. MC formatted by Pamela S.<[email protected]
on 3/19/99. Shared by Pamela S. on 4/1/99 to the W. W. Forum.

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Old 08-04-1999, 11:26 AM   #2  
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Broccoli-Cheese-Stuffed Potatoes - 5 Points

Recipe By : WW Quick & Easy Menus
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 8 ounce baking potatoes
4 ounces Neufchatel cheese -- about 1/2 cup
1/3 cup skim milk
1/4 cup crumbled blue cheese -- 2 ounces
2 large egg whites
1 cup chopped cooked broccoli
1/4 cup sliced green onions
2 tablespoons grated Parmesan cheese
2 tablespoons dry breadcrumbs
2 teaspoons stick margarine -- melted

1. Preheat oven to 400 degrees.
2. Bake potatoes at 400 degrees for 45 minutes or until done. Let cool
slightly. Cut a 1/4-inch-thick slice from the top of each potato, and
discard. Carefully scoop out pulp, leaving shells intact. Set shells
aside. Reduce oven temperature to 350 degrees.
3. Place potato pulp in a large bowl, and mash; add Neufchatel cheese,
milk, and blue cheese. Beat at medium speed of a mixer 2 minutes or until
smooth. Add egg whites; beat at medium speed until smooth. Stir in
broccoli and green onions. Stuff shells with potato mixture.
4. Combine Parmesan cheese, breadcrumbs, and margarine; sprinkle mixture
evenly over top of potatoes. Place potatoes on a baking sheet; bake at 350
degrees for 25 minutes or until thoroughly heated. Yield: 6 servings.

Ponts: 5; Exchanges: 2 1/2 Starch, 1 Fat. Per serving: Cal 249(29% from
fat); Pro 10.4g; Fat 7.9g(sat 4.3g); Carb 35.5g; Fib 3.8g; Chol 20mg; Iron
2.6mg; Sod 249mg; Calc 122mg.

MC Formatted by Sue B 8-16-98 and submitted to the WW forum.

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Old 12-14-1999, 07:05 AM   #3  
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Potato-Black Bean Cakes With Tropical Dressing Over Greens

Recipe By : Cooking Light Magazine, December 1999, page 95
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers And Snacks Beans And Legumes
Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1/4 cup chopped onion
1 tablespoon serrano chile or jalapeno pepper -- minced and seeded
1 garlic clove -- minced
1/3 cup 2% reduced-fat milk
1/2 teaspoon salt
15 ounces canned black beans -- drained
1 large egg white
2 cups shredded peeled baking potato
Cooking spray
1 cup pineapple juice
1/2 cup finely chopped onion
3 tablespoons brown sugar
2 tablespoons white rum or water
1 tablespoon fresh lime juice
1 tablespoon chopped pecans -- toasted
2 bacon slices -- cooked and crumbled
6 cups gourmet salad greens

We created this appetizer in honor of Bill's German background and Julia's Caribbean heritage.

To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; saute 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.

Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.

To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.

Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving. Yield: 6 servings.

CALORIES 215 (22% from fat); FAT 5.2g; PROTEIN 5.2g; CARB 35.6g; FIBER 4.2g; CHOL 3mg; IRON 2.3mg; SODIUM 377mg; CALC 71mg

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Old 01-07-2000, 12:00 AM   #4  
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Stuffed Potato Skins - 2 or 7 Points

Recipe By :Lynn Hoggard
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes
butter-flavored cooking spray
1/2 cup finely chopped onion
1/2 cup chopped green pepper
hot sauce -- to taste
2 tablespoons fat-free buttery spread
1/4 cup reduced-fat bacon bits
salt and pepper -- to taste
1/2 cup fat-free-sour cream
1 cup shredded lowfat cheddar cheese
salsa --optional

Appetizers are a great way to begin an enjoyable meal. The word "appetizer" literally means to "tease the appetite," so they should lightly prepare your palate for the main dish yet to come. But all too often, appetizers are like meals in themselves -- especially when it comes to fat and calories. Some appetizers, like stuffed potato skins, have more fat than most people need in a whole day. Made with butter, sour cream, bacon and cheese, this appetizer can be a nutritional nightmare. But here's a way to cut the fat without sacrificing flavor.

1. Preheat oven to 450 degrees F.

2. 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.

3. When ready to prepare the potato skins, preheat oven to 450 degrees 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.

4. Spray a non-stick skillet with cooking spray. Saute 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.

5. 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. Top with spicy salsa for added kick. Makes 16 appetizers.

Pamela's Note: I'm guessing the original recipe called for butter, regular sour cream, regular bacon and regular cheddar cheese.

Serving size (1 appetizer)
According to the website:
Per serving: 90 Cal (Calories from Fat: 30%), 3 g Fat, 9mg Chol, 12g Carb, 4g Pro, 163mg Sod, ?g Fiber
Weight Watcher Points: 2
Original Recipe: Per serving: 220 Calories, 36g Fat
Weight Watcher Points: 7

"WRAL-TV5 News Website, 8/25/98"
"16 potato skins"

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NOTES : MC formatted by Pamela S. on 12/15/98. Shared by Pamela S. on 10/6/99 to the W. W. Forum.
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Old 10-28-2005, 10:30 PM   #5  
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Default Pizza Skins

Pizza Skins

Serves - 10 (2 each)
Points - 3

5 large baking potatoes, baked
2 Tbsp. olive oil
8 oz. tomato sauce
1/2 cup chopped mushrooms
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 1/2 cups nonfat mozzarella cheese

Preheat oven to 500 degrees. Cut each baked potato lengthwise into quarters. Scoop flesh from skins, leaving a shell 1/8" thick.
Brush skins with olive oil and place in a single layer on a baking sheet. Bake for 12 minutes or until crisp.
Meanwhile, combine tomato sauce, mushrooms, basil and oregano.
Remove potatoes from oven and lower heat to 350 degrees.
Top potato skins with tomato-mushroom sauce. Sprinkle with cheese.
Bake for 5 minutes or until cheese melts.

139 Cal., 3 g fat, 2 g fiber
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Old 11-06-2005, 09:44 PM   #6  
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Default Cheesy Potato Skins

Cheesy Potato Skins

per serving



4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced


Heat oven to 375. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.

Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch
shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, on rack in broiler
pan. Brush with butter.

Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.

Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted.

Top with fat-free sour cream; sprinkle with green onions

Yield: 8 serving
2 POINTS per serving

Nutrition information:
Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 47mg Sodium
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Old 12-30-2005, 09:12 PM   #7  
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Serves - 16 (2 each)
Points - 2

4 large baking potatoes, baked
3 Tbsp. olive oil
1 tsp. dry mustard
1/2 tsp. black pepper
1/2 cup nonfat Parmesan cheese
1 cup nonfat sour cream

Preheat oven to 400 degrees. Cut each baked potato lengthwise into eighths. Scoop flesh from skins, leaving a shell 1/8" thick.
Combine olive oil, dry mustard and pepper. Brush skins with olive oil mixture and place in a single layer on a baking sheet, skins side up. Bake for 10 minutes or until crisp.
Sprinkle potato skins with Parmesan cheese while still hot and serve with sour cream.

Nutrition Information:
92 Cal., 2 g fat, 1 g fiber
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