| POINTS® Value: 6 Servings: 4 Preparation Time: 5 min Cooking Time: 50 min Level of Difficulty: Easy |
| This stuffed spud can stand on its own for lunch or accompany a dinner entree for a heartier meal. If you’re in a hurry, microwave the potatoes on high-power for about 15 minutes, instead of baking them. |
| 4 large potato(es) | |
| 2 small garlic clove(s), minced | |
| 10 oz frozen chopped broccoli, thawed and squeezed dry | |
| 1 cup(s) fat-free cottage cheese | |
| 3/4 cup(s) low-fat shredded cheddar cheese |
- Preheat oven to 450ºF. Pierce potatoes in several places with a fork. Bake until tender, about 45 minutes.
- Lightly coat a large skillet with cooking spray and warm over medium-high heat. Add garlic and cook 1 minute. Add broccoli and cook, stirring frequently, 2 minutes. Stir in cottage cheese and cheddar cheese and cook, stirring until cheddar melts, about 2 minutes.
- Cut a 1-inch slit into each potato and squeeze to create an opening. Stuff each with about 1/2 cup filling.
Source: WW Online.
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Melissa is the Co-Founder the Sisterhood of the Shrinking Jeans and the Shrinking Kitchen. She has been married to a wonderful man forever and is mother to six amazing children (17,14, 10, 10 and 2 and a foster baby!). Melissa has reached her goal weight, and is now trying to find ways to fit fitness into her crazy busy schedule. She loves kickboxing and hates running, even though she has completed 4 half-marathons. When Melissa isn’t helping her little girl battle her brain tumors (Love for Jazmine Joy), she loves to travel, laugh, tend to her chickens, and dream of sunshine and mountains.
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