The Brat Fights the Fat

After receiving a couple of requests, here's the recipe:

Ingredients:
4 large baking potatoes
1 garlic bulb (unless you really really like garlic, I'd probably use half a bulb next time)
1/2 c. low-sodium chicken broth
1/2 c. nonfat sour cream
1/2 tsp freshly ground pepper
1/4 c. grated parmesan cheese
Paprika

Directions:

1. Preheat oven to 425F
2. Pierce potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place along side the potatoes. Bake until potatoes are tender and the garlic is browned and softened, 50 - 60 minutes. Let cool until comfortable to handle, about 15 minutes.
3. Halve the potatoes lenghtwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlic bulb in half and squeeze out the pulp and add to the potato. Add the broth, sour cream and pepper; stir and mash to the desired texture. Spoon the stuffing back into the potato skins, sprinkle wiht the cheese and paprika.
4. Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.

Nutritional Info per serving (1/2 potato):

153 Calories, 1 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 73 mg Sodium, 31 g Total Carbohydrat, 3 g Dietary Fibre, 5 g Protein, 73 mg Calcium

Serving provides: 1 bread

Points per serving: 3 pts