Potato Fans: 4-6 WW (Weight Watchers) Freestyle Smart Points
My husband’s job is very demanding. The type of work they do creates a non-medical on call situation that occupies day, night and mostly weekends. He works hard to provide for our family and we enjoy those few sweet moments when we can spend them together without interruption.
They are even more sweet when they come with a gift card. A prepaid dinner date…at a super nice new restaurant in downtown Knoxville. We invited a couple friend and had a wonderful night out, thanks new boss man!
JC Holdway is one of the newest hidden jewels in downtown K town and boy did we enjoy that meal. Hubby was smart enough to choose one with an interesting potato concoction that I wanted to crack when we got home. Little did I know this is a popular style of potato (and other vegetable/meat) preparation known as Hassleback. I’m rooting for a new verb “hassle backing”…when you taste these you will be hassle backing too!
Watch Chat #95 to see how I made them! (start at about 30 minutes)
Potato Fans: 4-6 WW (Weight Watchers) Freestyle Smart Points
Prep
Cook
Inactive
Total
Yield 4 potatoes
My Potato Fans are 4 to 6 SP depending on the size of the potato used and the add-ins. Don't just use mine, get wild and make it your own with your fave toppings!
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Potato Fans (Hassleback Potatoes): 4-6 Freestyle Smart Points[/caption]
Ingredients
- 4 medium potatoes (should fit in your hand)
- olive oil non stick spray
- 2 Tbsp Nutritional Yeast
- seasoning to taste (I used Dak's Spices on one, Ranch powder on another, and prepped the last one for it to be loaded!)
- Optional toppings each potato (be sure and count them!):
- 1 Tbsp crumbled bacon, add 1 SP
- 1 Tbsp Fat Free Sour Cream or Plain Non Fat Greek Yogurt, add 0 SP
- 1 Tbsp light shredded cheese, add 1 SP
- 1 tsp Hidden Valley Ranch powder, add 0 SP
- G Hughes Sugar Free Ketchup, add 0 SP per Tbsp
Instructions
- Wash and pat dry 4 medium potatoes (should fit in your hand)
- slice a thin section off the bottom so the potato will sit flat
- using a very sharp knife (and a steady hand!) gently make slices as close together as you can get them but don't go all the way through (Carol said you can hold it with two wooden spoons so you don't go all the way through)
- spray lightly with non stick olive oil spray
- sprinkle with nutritional yeast for a little extra "crisp"
- spring with seasoning of choice (I used mostly Dak's Spices for a sodium free seasoning)
- using tongs add the potatoes to your Simple Living Products (or similar) Air Fryer don't let them touch
- adjust Air Fryer to 390F for 25 - 30 minutes depending on your air fryer (Yukon Gold will be tender, Russet will be more crispy)
- for the loaded version I stopped at 20 minutes, added the additional bacon and shredded cheese and returned to the air fryer for an additional 5 minutes
- I cooked my ends and ate them because I had already counted the points!
Courses Any
Cuisine American (or apparently German!)
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