W²: Mexican-Style Stuffed Potatoes

We've been trying out some new W² recipes, and last night I made one from my Weight Watcher's Take-Out Tonight! 150 Restaurant Favorites to Make at Home cookbook.  It was basically twice-baked potatoes with a twist, and using the hand mixer really gave a fluffy texture to them.

It was a really easy and relatively quick weeknight dinner... We put the potatoes in the oven as soon as we got home from work, then took Ellie for a run.  By the time we got back, they were ready to be stuffed! The only thing I would change is adding a little more hot sauce next time.

Dinner was potatoes and a big salad... I was worried it wouldn't be enough for Jeff, but even he was full after 1 whole potato (2 halves). I plan to keep this one on the list for easy, meatless dinners!

{image via The Newlywed Diaries}

Mexican-Style Stuffed Potatoes

2 (3/4-pound) baking potatoes, scrubbed

6 tablespoons nonfat sour cream
1/4 cup low-fat (1%) milk
1/4 teaspoon salt
8 drops of hot pepper sauce
4 scallions, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup prepared salsa
2 tablespoons fresh cilantro

1. Preheat oven to 425 degrees. Place potatoes on middle oven rack and bake until fork-tender, about 45 minutes.
2. Cut potatoes in half lengthwise, and scoop out the pulp (leaving 1/2 inch border attach to the skins). Reserve the shells on a baking sheet.
3. With an electric hand mixer, beat the potato pulp, sour cream, milk, salt, and hot sauce until smooth and creamy. Stir in scallions.
4. Spoon the potato mixture back into the shells and sprinkle with cheddar cheese. Bake until filling is hot and cheese is melted, about 10 minutes. Top with salsa and cilantro.
5. Enjoy for 3 points per stuffed potato half!