* Exported from MasterCook *

                       Twice Baked Garlic Potatoes

Recipe By     :Kristin
Serving Size  : 8     
Categories    : Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
  4              large  baking potatoes -- scrubbed
  1                     garlic bulb
     1/2           cup  low-sodium chicken broth
     1/2           cup  nonfat sour cream
     1/2      teaspoon  black pepper
     1/4           cup  grated parmesan cheese
                        paprika

Preheat oven to 425 F.

Pierce the potatoes several times with a fork; place on a baking sheet. 
Wrap the garlic in foil and place along-side the potatoes.  Bake until the
potatoes are tender and the garlic is browned and softened, 50-60 minutes.
 Let the potatoes and garlic cool until comfortable to handle.

Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving
the skins intact.  Cut the garlic bulb in half; squeeze out the pulp and
add to the potato.  Add the broth, sour cream and pepper; stir and mash
with a fork to the desired texture.  Spoon the stuffing back into the
potato skins; sprinkle with the cheese and paprika.

Return the potatoes to the baking sheet and bake until heated through and
lightly browned, about 15 minutes.

Source:
  "Weight Watchers Simply the Best"

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Per Serving (excluding unknown items): 103 Calories; 1g Fat (8.4% calories
from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 66mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : Counts as 3.
        

        These freeze wonderfully!!  Either before or after you bake them
        the 2nd time.