Twice baked potatoes are delicious on their own, but stuff it with some Shrimp, garlic, butter, and cheese and you are golden! Very simple to make, and is very easy to sub meats if you have picky eaters at home!
WW My Way Smart Points: 7 Green, 6 Blue, 2 Purple
WW Freestyle Smart Points: 6
Bake #1
The first half of the meal is totally simple. I just washed down some spuds really well, gave them a few stabs of a fork and then tossed them on in the oven straight on the rack and cooked them for an hour and 10 minutes. You want to make sure they are soft so you can easily scoop the insides out without ripping the skins.
Scooping the Spuds
Once the potatoes were nice and cooked through round 1, I cut them each open, about half way down, and used a spoon to scoop out the insides. I placed the potato guts in a mixing bowl and added the milk, butter, and garlic.
I then use the Mixer to whip the potatoes into "mashed" potatoes. Once smooth, I stirred in the Tiny Shrimps and half the cheese and then back to the potato shells they went. Using a spoon, I scooped the mashed potatoes back into each potato distributing the guts as evenly as possible.
Top each spud with the remaining cheese and put on a greased baking sheet.
Bake #2
I placed the baking sheet back into the oven and let the potatoes cook again until the cheese on top was nice and melty.
Carefully remove the spuds from the oven and serve up each person a potato. I had mine with some green beans to make it a complete meal.
You can add extra cheese on top after baking if you'd like, adjust the smart points, and these served with a little plop of plain greek yogurt really makes them pop!
The potatoes should be hot all the way through, with nice melty cheese both inside and on top!
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