Creamy Pour-Over Baked Potatoes Directions:
Preheat oven to 375°F and coat a 9x13-inch glass casserole dish with cooking spray.
In a large skillet melt light butter over medium heat and add onions with 1/2 tsp salt.
Cook 22 minutes stirring regularly until golden and soft.
If onions begin sticking, lightly spray with olive oil spray and add 1 tbsp water.
In a large bowl whisk fat-free half and half, almond milk, 1/2 cup Parmesan, remaining salt, pepper, and thyme.
Fold caramelized onions into the cream mixture.
Slice potatoes into 1/8-inch rounds.
Layer potatoes evenly in two uniform layers in the casserole dish.
Pour the creamy mixture evenly over potatoes, ensuring liquid distributes between slices.
Sprinkle 1 tbsp Parmesan over top.
Cover tightly with foil and bake 50 minutes.
Remove foil and bake 15 minutes more until lightly golden.
Rest 10 minutes before cutting into 8 equal servings (approximately 3x4 inches each).
WW Points Calculation
Light butter (1 tbsp) 6.00
Fat-free half and half (1 cup) 3.00
Unsweetened almond milk (1 cup) 0.00
Reduced-fat Parmesan (1/2 cup + 1 tbsp) 10.00
Olive oil spray 0.00
Granulated sugar optional 1.00
Potatoes 0.00
Onions, thyme, salt, pepper 0.00
Points Information:
Total Points: 19.00
Servings: 8 servings (1 square, approx. 3x4 inches each from 9x13 dish)
Points per serving: 2.38
Nutrition Information
Calories: 210
Fat: 6g
Protein: 8g
Carbohydrates: 32g
Sugar: 4g
Sodium: 420mg
I'm waiting for your comments! Enjoy!
