🧾 Ingredients (Serves 4)

• 4 medium russet potatoes (about 200g each)
• 1/2 cup reduced-fat shredded cheddar cheese
• 1/3 cup plain nonfat Greek yogurt (instead of sour cream)
• 1/4 cup skim milk
• 2 tbsp light butter or margarine
• 2 tbsp chopped green onions
• 1/4 tsp garlic powder
• Salt & black pepper (to taste)
• Optional toppings:
  • Turkey bacon bits (low-fat)
  • Extra cheese (light)
  • Chives

🔪 Instructions

1. Bake the potatoes

• Preheat oven to 200°C (400°F)
• Scrub potatoes, prick with a fork
• Bake directly on rack for 50–60 minutes until tender

2. Prepare filling

• Let potatoes cool slightly
• Slice each in half lengthwise
• Scoop out insides into a bowl (leave thin shell)

3. Mash & mix

Add to the potato flesh:

• Greek yogurt
• Milk
• Light butter
• Garlic powder
• Salt & pepper

Mash until smooth and creamy.

4. Add cheese

• Stir in most of the shredded cheese (reserve a little for topping)

5. Stuff potatoes

• Spoon mixture back into potato skins
• Top with remaining cheese

6. Bake again

• Return to oven for 10–15 minutes until cheese melts and tops are slightly golden

🌿 Optional Add-Ins (Low Points Boosters)

• Steamed broccoli
• Spinach
• Mushrooms
• Shredded chicken breast (lean protein)

⚖️ WW Points (Estimated)

Points depend on your plan (Blue/Purple/Green or PersonalPoints), but here’s a general estimate:

Per stuffed potato half (1 serving = 2 halves):

• 4–5 WW points

Breakdown:

• Potato: 3–4 points (varies by size)
• Reduced-fat cheese: 1–2 points
• Greek yogurt: 0 points
• Light butter: 1 point

👉 To lower points further:

• Skip butter (save ~1 point)
• Use fat-free cheese (save ~1–2 points)

❓ FAQs

1. Can I make these ahead?

Yes! Assemble and refrigerate for up to 2 days, then bake when ready.

2. Can I freeze them?

Yes. Wrap individually and freeze up to 1 month. Reheat in oven for best texture.

3. Can I use sweet potatoes?

Absolutely. Sweet potatoes give a slightly sweet flavor and may have different WW points.

4. What’s the best potato type?

Use russet potatoes—they’re fluffy and ideal for stuffing.

5. How do I make them crispier?

Brush skins lightly with oil before the second bake.

6. Can I make them vegetarian?

They already are—just skip bacon or use plant-based toppings.

7. Can I make them high-protein?

Add:

• Cottage cheese
• Greek yogurt (extra)
• Shredded chicken

💡 Pro Tips

• Don’t overmix → keeps texture fluffy
• Warm milk before mixing → smoother mash
• Use a fork, not blender → avoids gluey potatoes