Stuffed Potatoes Primavera

  • Yield: 6 servings

These colorful tasty potatoes also make a great side: cut potatoes in half and fill. Freezes well.


6medium baking potatoes
1/2cup skim milk
2tablespoons margarine or butter
-- Salt and pepper to taste
1/2cup chopped green onions
1 1/2cups shredded part-skim mozzarella cheese
2cups small broccoli florets
2cups coarsely chopped yellow squash
1cup coarsely chopped green bell pepper
1cup coarsely chopped onions
1cup chopped tomatoes
1/4cup balsamic vinegar
1teaspoon dried basil


  1. Preheat oven to 400F.
  2. Wash and scrub potatoes.  Bake for 1 hour or until soft when squeezed.  When done, cut thin slice off top of potato length-wise.  Scoop out the potato pulp leaving the shell.
  3. In a mixing bowl, blend together the potato pulp, milk and margarine until creamy.  Season with salt and pepper to taste.  Stir in the green onions and mozzarella cheese.
  4. Reduce oven to 350F.
  5. Meanwhile, in a large pan coated with nonstick cooking spray, saute the broccoli, squash, green pepper, onions, tomatoes, vinegar and basil over medium heat for 7 to 10 minutes or until the vegetables are tender.  Carefully fold the vegetables into the potato mixture.
  6. Stuff the potato shells with the mixture.  Place on a baking sheet and bake for 15 to 20 minutes or until well heated and the cheese is melted.

Nutritional Info *per serving

  • Calories 304
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 16mg
  • Sodium 305mg
  • Carbohydrate 43g
  • Fiber 6g
  • Protein 15g