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T'nt Keg Style Stuffed Potato -- e-w

Source of Recipe

Barbo's Diet Kitchen - Carol - Spinoff of the Keg Steakhouse Bar & Grill Baked Stuffed Potato"
T'NT KEG STYLE STUFFED POTATO -- e-w
Recipe By :Scott & Carol
Serving Size : 4

16 ounces russet potatoes -- baked, cooled slightly
1/2 head roasted garlic
3 small spring onions -- chopped
3 tablespoons fat free sour cream
3 ounces nonfat cheddar cheese -- finely grated, divided
paprika for garnish

Preheat oven to 375�
Cut a bit off the top of a head of garlic, drizzle with 1/2 tsp. olive oil, sprinkle on salt & pepper. Place in a small oven proof baking dish, cover with foil. Roast for 30 to 45 minutes or until garlic is soft.Set aside to cool.

Bake the potatoes,4-4 oz or 2 -8 oz, remove from oven & let cool until easy to handle.

Cut the potatoes in half-if each one is 8 oz, scoop out the pulp & place in a small bowl.Reserve potato shells.
Roughly mash the pulp so there is still pieces of potato; add the garlic, onion , sour cream & half the cheese.
Lightly stir to mix.

Divide the potato mixture evenly into the reserved shells.
Divide the remaining cheese evenly over top, garnish with a dusting of paprika, if desired.

Bake at 375� for 40 minutes until heated through & the cheese is bubbly.

4 servings: 2 Pts each or free on CORE

**NOTE: To make a complete meal, add some protein of choice and some pre cooked vegetables. Serve with a salad.

Per Serving: 133 Calories; trace Fat (2.0% calories from fat); 10g Protein; 23g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 160mg Sodium. +++EXC:1-1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable.+++WWP: 2