Crispy Blooming Baked Potatoes Directions:
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Preheat oven to 400°F (200°C) and lightly grease a muffin tin with oil or butter
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Wash and dry the potatoes. Slice each into 4 wedges, stopping before the base so the potato stays intact
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Gently press the wedges outward to form a blooming shape
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In a small bowl, mix olive oil, salt, pepper, garlic powder, and paprika
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Brush the seasoning mix over and between the potato cuts
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Place potatoes in muffin tin slots and bake for 35–40 minutes until edges are crispy
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Remove, sprinkle cheese over and between wedges, then return to oven for 5 minutes until melted
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Let cool slightly, top with yogurt or sour cream and fresh herbs
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Serve warm
WW Points Calculation:
- Potatoes (6 medium): 0
- Olive oil (2 tbsp): 7
- Reduced-fat cheese (1/2 cup): 8
- Fat-free Greek yogurt (2 tbsp): 0
Total Points: 15
Servings: 6
Per Serving: 2.5 points
Nutrition Information:
Calories: 170
Fat: 6 g
Protein: 5 g
Carbohydrates: 26 g
Sugar: 2 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
