Russet Potatoes with Broccoli and Cheese, Red Bliss Potatoes Stuffed with Garlic and Cheese

Russet Potatoes with Broccoli and Cheese

  • 4 medium russet potatoes
  • 1 ½ cups chopped broccoli florets
  • 2 ½ cups chopped cauliflower
  • 1 cup low-fat shredded sharp cheddar cheese
  • ½ cup low-fat buttermilk
  • salt and pepper to taste

Wash the potatoes. You can bake the potatoes at 425 degrees F in the oven for 1 hour. Or, you can pierce the potatoes several times with a fork and microwave them on the baked potato setting until the potatoes are cooked through. While the potatoes are cooking put the broccoli and cauliflower in a medium saucepan with a little salted water and cook, covered, for about 3 minutes. Remove the broccoli using a slotted spoon and set it aside. Continue to cook the cauliflower for about 5 more minutes, or until soft. Drain the cauliflower and place it in a large mixing bowl. Preheat oven to 400 degrees F. Cut the potatoes in half lengthwise.

Scoop out the flesh from the potatoes leaving a ¼ inch shell. Put the flesh from the potatoes in the bowl with the cauliflower. Use a potato masher to mash the potato flesh along with the cauliflower. Add the buttermilk and some salt and pepper and mash until smooth. Spoon the potato-cauliflower mixture back into the potato shells. Top each potato with the cooked broccoli and the cheese. Place potatoes on a baking sheet. Bake in the preheated oven for 5-10 minutes or until potatoes are heated through and the cheese is melted.
Recipe makes 8 servings Estimated WW Smart points 3 per serving.

Red Bliss Potatoes Stuffed with Garlic and Cheese

  • 8 small red bliss potatoes (about 2” diameter each)
  • 1 Tbsp. light mayonnaise
  • 2 Tbsp. fat-free sour cream
  • 3 Tbsp. olive oil
  • 6 cloves garlic
  • 2 Tbsp. fresh rosemary (or thyme)
  • 2 Tbsp. grated parmesan cheese
  • Salt and pepper to taste
  • sprinkle of paprika

Place the potatoes in a medium saucepan and cover them with water and add 1 teaspoon of salt to the water. Bring the water to a boil and cook the potatoes until they are soft, about 12 minutes. Drain the potatoes and run cold water over them to stop the cooking. Set the potatoes aside. While the potatoes are cooking place the oil and garlic in a small pan over very low heat. Cook for about 12 minutes until the garlic is soft. Remove the garlic from the pan. Discard the oil. Mash the garlic. Combine the mashed garlic, rosemary, cheese, mayonnaise, sour cream and salt and pepper in a medium bowl and mix well.

Preheat oven to 350 degrees F. Use a teaspoon to scoop out the potato flesh leaving ¼ inch potato shells. Mix the potato flesh with the garlic mixture and fill the potato shells. Sprinkle the top of the potato with paprika. Place potatoes on a baking sheet and place in preheated oven. Bake for about 20 minutes.
Recipe makes 4 servings, 2 potatoes each serving Estimated WW Smart points 7 per serving.