Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Baking potatoes |
| ¼ cup | Each chopped onion, green pepper and celery, minced |
| 2 \N | Cloves garlic, minced |
| 3 tablespoons | Butter |
| 1 cup | Canned shrimp, drained |
| ½ cup | Low-fat plain yogurt |
| ½ teaspoon | Lemon juice |
| ½ teaspoon | Steak sauce |
| ½ cup | Shredded Mozzarella |
| \N \N | Cheese |
| ½ cup | Parmesan cheese |
Clean potatoes; prick. Put in microwave for 8 minutes, then move to 450 degrees oven for 20 minutes. Halve lengthwise. Scoop out insides, leaving a ¼-inch shell. Mash pulp; place shells on baking sheet. Cook onion, pepper, celery and garlic in butter until tender. Add shrimp; cook 2 minutes. Remove from heat. Combine yogurt, juice, sauce and Mozzarella. Add all to potatoes. Combine and fill shells. Sprinkle with Parmesan. Bake at 350 degrees for 25 minutes. Serves 4. Approximately Per Serving - Cal: 441, Prot: 30⅘ grams, Fiber: 3.09 grams, T Fat: 17⅗ grams, Chl: 133 milli- grams, Car: 39⅖ grams, Sod: 1793 milligrams, Vit C: 30⅕ milligrams, Calcium: 483 milligrams. Posted to Digest eat-lf.v097.n169 by Corbin <corbin@...> on Jul 04, 1997