Recipes for Joyce - Twice Baked Garlic Potatoes

Ingredients:

• 4 large baking potatoes
• 1 garlic bulb (unless you really really like garlic, I'd probably use half a bulb next time)
• 1/2 c. low-sodium chicken broth
• 1/2 c. nonfat sour cream
• 1/2 tsp freshly ground pepper
• 1/4 c. grated parmesan cheesePaprika

Directions:

• Preheat oven to 425F
• Pierce potatoes several times with a fork; place on a baking sheet.
• Wrap the garlic in foil and place along side the potatoes.
• Bake until potatoes are tender and the garlic is browned and softened, 50 - 60 minutes.
• Let cool until comfortable to handle, about 15 minutes.
• Halve the potatoes lenghtwise; scoop the pulp into a large bowl, leaving the skins intact.
• Cut the garlic bulb in half and squeeze out the pulp and add to the potato.
• Add the broth, sour cream and pepper; stir and mash to the desired texture.
• Spoon the stuffing back into the potato skins, sprinkle wiht the cheese and paprika.
• Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
  

Nutritional Info per serving (1/2 potato):
153 Calories, 1 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 73 mg Sodium, 31 g Total Carbohydrat, 3 g Dietary Fibre, 5 g Protein, 73 mg Calcium
Serving provides: 1 bread
Points per serving: 3 pts