Vegetable cheese baked potato
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Baking potatoes -- 3 oz |
Directions
2 tablespoons Skim milk ¼ cup Green onion -- sliced ¼ teaspoon Pepper ½ cup Broccoli flowerettes ½ cup Sweet red pepper -- cut into ½ cup Cauliflower flowerettes ½ cup Water ½ pound FF Process Cheese Product -- cut into 1" cubes ½ cup Skim milk ¼ teaspoon Dill weed
Heat oven to 350 F. Clean and scrub potatoes. Prick several times with fork. Bake directly on oven rack for 1 hour or until softened (or microwave for approx. 3-4 minutes each). Remove from oven and cut potatoes in half lengthwise. Holding each potato half in a towel, scoop out center, leaving a ¼" shell. With mixer, beat togethr cooked potato, 2 tb skim milk, green onions and pepper, beating until smooth. Fill potato shells with mixture and keep warm. Cook broccoli, red pepper slices and cauliflower in water until crisp-tender. Drain. In same saucepan, place cheese cubes and milk. Cook over medium heat, stirring occasionally, until cheese melts. Stir in vegetables and dill weed. Serve over potatoes. 6 servings, each 103 calories, 10 g protein, 16 g carbohydrates, 0 g fat, 7 mg cholesterol, 547 mg sodium.
Recipe By :
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