Oven-Baked 3-Ingredient Potato Volcano Bake Directions:
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Place the potatoes in a large pot and cover them with cold water by 1 inch. Add salt to the water, if desired.
Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 15 to 20 minutes, until fork-tender.
Warm the milk with 4 tablespoons light butter over low heat until the butter melts. Do not boil.
Drain the potatoes well and return them to the hot pot. Let them stand for 2 minutes so excess moisture can evaporate.
Mash the potatoes until smooth and fluffy.
Gradually add the warm milk mixture and continue mashing until thick, creamy, and firm enough to hold its shape.
Divide the mashed potatoes into 8 equal mounds on the prepared baking sheet.
Shape each mound with the back of a spoon, creating raised ridges and a shallow well in the center.
Divide the remaining 2 tablespoons light butter among the wells.
Bake for 20 to 25 minutes, until the ridges and edges are lightly golden.
Broil for 1 to 2 minutes for deeper browning, watching closely.
Let the potato volcanoes rest for 5 minutes before serving. Add black pepper at the table, if desired.
WW Points Calculation:
Land O Lakes Light Butter with Canola Oil: 12 points
Horizon Organic Fat-Free Milk: 3 points
Points Information:
Total Points: 15.00 points
Servings: 8 servings / about 1 potato mound each portion
Points per serving: 1.88 points
Nutrition Information:
Calories: 183
Protein: 5 g
Carbohydrates: 32 g
Fat: 5 g
Fiber: 4 g
Sugar: 3 g
Sodium: 85 mg
I'm waiting for your comments! Enjoy!
