eddiesmommy
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Member since 5/09 11524 total posts
Name:
Melissa
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As requested - the WW Potato Skins and the WW Hot Spinach Dip recipes
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Baked Potato Skins With Creamy Spinach and Turkey Bacon
snacks
POINTS® Value: 2
Servings: 6
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
Creamy spinach and salty bacon makes these potatoes a hit. Make a double batch for your next party.
Ingredients
3 medium potato(es), baked, sliced in half and cooled
1 spray(s) cooking spray
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese, at room temperature
1/4 tsp table salt
1/4 tsp black pepper
3 slice(s) cooked crisp turkey bacon, crumbled
Instructions
Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.
Notes
To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.
Hot Spinach-Artichoke Dip
snacks
POINTS® Value: 2
Servings: 18
Preparation Time: 12 min
Cooking Time: 27 min
Level of Difficulty: Easy
Topped with gooey melted cheese, this creamy appetizer will be a hit at your next party.
Ingredients
1 Tbsp light butter
1 cup(s) onion(s), finely chopped
2 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed, drained and squeezed dry
8 oz canned water chestnuts, sliced, drained and coarsely chopped
14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped
8 oz 1/3 less-fat cream cheese, softened
8 oz reduced-fat sour cream
1 cup(s) low-fat shredded cheddar cheese, divided
1 tsp hot pepper sauce
1/2 tsp table salt
1/4 tsp black pepper
1 spray(s) cooking spray
Instructions
Preheat oven to 350°F.
Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup of Cheddar cheese, hot sauce, salt and pepper.
Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips (need to count POINTS values for chips). Yields about 1/4 cup of dip per serving.
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