Twice Baked Potatoes

With every meal comes a lesson. The lesson I learned from these potatoes? PAY ATTENTION (yes, I say this to myself a lot).  I found this recipe from Weight Watchers Recipes (thank you Pinterest) and after seeing the photo, I was sold. However, the recipe calls for 3 large baking potatoes. I only wanted to make 2.  Ask me if I adjusted the rest of the ingredients for only 2 potatoes instead of 3...NOPE. So these potatoes were a bit on the creamier side. J of course wolfed them down and I enjoyed them as well...but I will be attempting these again with the modified ingredient amounts.  Because I like my followers, I adjusted the ingredients below to what they SHOULD be for 2 potatoes.

Best part of this? I made these potatoes to go with this pain in the ass dish, Crunchy Honey Garlic Chicken. What a disaster of a meal.

Twice Baked Potatoes
Serves: 2
Cook time according to Weight Watchers: 1 hour 40 mins
Cook time according to Rachel: 2 hours
How difficult was this for Rachel to make? If I had paid attention, maybe moderately difficult


2 large baking potatoes
1/3 cup fat free chicken broth
2/3 cup sharp cheddar cheese
1 tbsp green onion slices
1/4 cup light sour green
1 tsp Dijon mustard
1/4 tsp paprika

(I have no idea why I put garlic in this photo)

Heat oven to 400 degrees.

Pierce potatoes in several places with the tip of a sharp knife. Cook potatoes for 1 hour- 1 hour 25 mins, until tender.

Immediately cut potatoes length wise in half. Scoop out centers, leaving 1/4 inch thick shells.  I struggled with this a bit because my potatoes weren't 100% tender.

In a large bowl, mix the scooped out potato, broth, 1/4 cup cheese, onions and sour cream until well blended. 

Scoop back into potatoes and add additional cheese (I accidentally added the cheese after the 2nd round of baking)
 Bake an additional 20 mins. (It should NOT be this liquidy!)

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