Loaded Potato Italiano – 9 Weight Watchers Points Plus

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A bit of leftover fresh mozzarella.  One potato about to sprout eyes.  The dregs of some marinara sauce in the bottom of a jar.  What’s a girl to do?  

How about this?

Loaded Potato Italiano – 9PPV

Ingredients:

  • 1 medium potato
  • 1/2 cup marinara (my preference is Victoria All Natural Marinara available at Costco)
  • 1/2 cup sliced baby portabella mushrooms
  • 1 tbsp minced garlic
  • 1 tsp extra virgin olive oil
  • 1 oz Fresh Mozzarella (I get mine at Aldi)
  • Fresh ground bread dipping seasoning and black pepper

Directions:

Wash a medium white potato and prick once with a fork.  Place in a microwave and oven safe dish.  Microwave on high for 6-8 minutes or until tender 

  
While the potato is in the microwave pour the EVOO in a nonstick skillet (I prefer ceramic) and add sliced mushrooms and garlic.  Sauté for 5 minutes turning mushrooms several times.  

  
Add the marinara sauce and reduce to simmer.  Cover lightly with aluminum foil and stir occasionally to coat mushrooms evenly and keep mixture from sticking. 

  
Remove potato from microwave and make a narrow slice in a zigzag manner. Squeeze the potato from both ends towards the middle to open up the potato. 

  
Add the marinara, mushroom, garlic combo and top with broken apart fresh mozzarella.  If you are making this in front of witnesses try not to lick your fingers at this point.  If you are alone, go for it. .  

  
Place the oven safe dish with all your ingredients in oven preheated to 375 degrees for 10 minutes. Turn oven to broil for 5 minutes or until cheese starts to bubble.   Top with fresh ground bread dipping seasoning and black pepper.  Promise me you will let it cool off before you dive in, it smells so good you may have trouble waiting!

  

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