We’re wrapping up this month’s project for November where we tried some of the recipes featured in the Taste of the Sisterhood and I got a chance to make a bunch of YOUR recipes too!
It was AWESOME!
And by the way, I went in for a second round of the crock pot oatmeal I featured last week from Mary and this time I added cinnamon, brown sugar and diced apples and it was EVEN BETTER than the first time I made it! A must-have for the cold season!
The last recipe I am featuring this week is one from Beki at Wild Child Gone Good. And Beki, I hope you don’t mind but it’s been a busy busy week here so I took a few liberties with the recipe. I am pretty sure it was still ABSOLUTELY delicious because a certain 4 year old someone loved it so much he insisted I take a picture of him eating the last little bit:
The recipe was for Twice Baked Potatoes from Weight Watchers and it was fabulous.
Print This!
Serves: 8
Ingredients:
4 large baking potatoes, scrubbed 1 garlic bulb 1/2 C low-sodium chicken broth 1/2 tsp ground black pepper 1/4 C grated parmesan cheese
1/2 C low-fat or fat free sour cream
Paprika, to garnish
Preheat oven to 425 degrees
Pierce potatoes w/ fork; place on oven rack. Wrap garlic bulb in foil & place next to potatoes. Bake for 60 minutes.
Take potatoes & garlic out and let them cool for about 15-30 minutes, or until comfortable to handle.
Cut potatoes in half length wise. I use a serrated knife so that I don’t damage the skins. Scoop the insides into a large bowl. Leave skins intact. Cut garlic bulb in half; squeeze out pulp into the bowl with the potato insides.
Add broth, pepper, Parmesan cheese and sour cream. Stir and mash with a fork to the desired texture. Spoon the mixture back into potato skins. Sprinkle w/ some more Parmesan cheese and paprika.
Return potatoes to oven on a cookie sheet and bake until thoroughly heated and lightly browned. About 15 minutes.
That was Beki’s recipe and I, um, created a couple of little tiny time-crunch shortcuts: Yes, I admit it. I nuked the potatoes. I wanted to do it the oven way, but my family was coming over and I had to hurry it up! So I nuked em. Don’t hate me. Then I scooped em out, put the shells in the oven to get the outsides crispy while I made the insides, and instead of baking the bulb of garlic, I sauteed minced garlic on the stove, put it in the blender with a little broth and blended it all up and added it into the potato mixture.
It was delicious! Everyone raved about them and I will totally make these again! Do try it!
So what was your FAVORITE? Did you try any of the Taste of the Sisterhood recipes? Did you try any of the featured recipes? Tell us all about it! And if you posted about it, link it up in the comments below!
Stay tuned for the next monthly project!!
Thanks so much to Attune Foods for sponsoring the Taste of the Sisterhood!
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