Recipe For Twice Baked Potatoes

Low Fat Twice-Baked Stuffed Potatoes

Low Fat Twice-Baked Stuffed Potatoes

Ingredients

• 4 baking potatoes
• 1 1/3 cups mixed diced vegetables, such as: zucchini, yellow squash, , carrots, red bell pepper,, broccoli, corn and peas
• 1 1/2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 2 teaspoons dried dill weed
• 1/2 cup plain nonfat yogurt
• 4 teaspoons minced green onions

Method

1. Bake potatoes following Basic.
2. Cool potatoes slightly and cut tops off.
3. Remove pulp but leave about 1/4 inch of potato to line the inside of shells.
4. Preheat oven to 375°F.
5. In medium bowl, combine potato pulp with chopped vegetables, olive oil and dill.
6. Place mixture in reserved potato shells.
7. Bake again about 5 minutes, or until hot.
8. Garnish with yogurt and chopped green onion
9. Per serving: About 303 calories, 8g protein, 56g carbohydrate, 6g fat, 16% calories from fat, 1mg cholesterol, 221mg sodium, 7g fiber