Baked Potatoes and Sour Cream 3pts

By deanarrca

Ingredients

• 20 ounces russet potatoes, 4 medium
• 1/4 cup light sour cream
• 3 tablespoons chives, thinly sliced
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

Heat oven to 400 dregrees. Pierce potatoes with fork to allow steam to escape. Bake 45 to 60 minutes or until tender. Cut an x in top of each potato. gently squeeze potato from bottom to force potato open. Serve with desired toppings.

Notes
3 WW points for a 5 oz potato and 2 T sour cream
If you use non fat sour cream the points drop to 2. I am not a big fan of fat free sour cream but I like light sour cream.
Amount Per Serving
Calories: 152
Total Fat: 1.62g
Cholesterol: 5mg
Sodium: 460mg
Total Carbs: 31.17g
Dietary Fiber: 3.21g
Sugars: 1.77g
Protein: 4.13g