Low Fat Twice-baked Stuffed Potatoes Recipe

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 Recipe.

2.Cool potatoes slightly and cut tops off.

Remove pulp but leave about 1/4 inch of potato to line the inside of shells.

3.Preheat oven to 375°F.

In medium bowl, combine potato pulp with chopped vegetables, olive oil and dill.

Place mixture in reserved potato shells.

4.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.

Cooks Comments and Tips