This is another Weight Watchers online recipe to satisfy that Mediterranean craving! I made a full batch of these and had them as a side dish for lunches and dinners throughout the week. I actually thought they were better as leftovers! You can always switch out the yogurt for light sour cream, and use a different cheese, such as cheddar. Throwing in bacon bits would be yummy too! (This will affect points values)
- 20 oz potatoes, 4 Idaho variety, scrubbed
- 1/3 cup crumbled feta cheese, at room temperature
- 1/3 cup low-fat plain yogurt, at room temperature (I used Greek yogurt)
- 1 Tbsp butter, melted
- 1 Tbsp chives, freshly snipped
- Preheat oven to 425F (220C). Bake the potatoes on the oven rack until a knife can easily pierce the center of each potato, about 45 minutes. Remove potatoes and let cool slightly on a rack; reduce the oven heat to 375F (190C).
- Split the potatoes in half horizontally (use oven mitts to protect your hands). Scoop out the flesh from each potato half, leaving a 1/4-inch-thick layer still in the shell. Transfer the potato flesh to a medium bowl.
- Add the feta, yogurt, butter, and chives to the potato flesh and mash well. Stuff the filling into the shells and arrange filling-side up on a baking sheet. Bake until the filling is hot in the center and the edges are lightly browned, about 12 minutes.
Yields 2 potato halves per serving.
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