Loaded Twice-Baked Potatoes
Recipe by Steven Petusevsky
Ingredients
- 2large Idaho baking potatoes
- 1cup chopped broccoli florets
- 1/2cup chopped carrots
- 1/4cup water
- 4-- scallions, chopped
- 3large mushrooms, chopped
- 1/2cup plain low-fat yogurt or light sour cream
- -- Salt and freshly ground black pepper, to taste
- 1/4cup shredded low-fat cheddar, mozzarella or Swiss cheese
- dash sweet paprika
Instructions
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Preheat oven to 375F.
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Place potatoes on middle oven shelf and bake 40 to 45 minutes until tender. Remove and set aside to cool.
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Place broccoli and carrots in a microwave-safe dish with 1/4 cup water. Cover loosely with plastic wrap and microwave on high 2 minutes. Drain and rinse briefly in cold water, then drain and place in a nonreactive small mixing bowl.
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Add scallions, mushrooms and yogurt or sour cream. Season with salt and pepper.
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Cut each potato in half lengthwise and remove most of pulp with a teaspoon, leaving two shells to fill. Place white part of potato you scooped out of shells into bowl with other vegetables and mix lightly. Fill potato shells with mixture and sprinkle with cheese. Sprinkle with paprika. When ready to eat, place potatoes in a 375-degree oven 15 minutes until cheese is melted and potatoes are heated through.
Nutritional Info *per serving
- Calories 211
- Fat 1g
- Cholesterol 3mg
- Sodium 88mg
- Carbohydrate 43g
- Fiber 5g
- Protein 8g
