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