Vegetable stuffed potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Baking potatoes (about 6 ounces each) |
| ½ | cup | Plain nonfat yogurt |
| 2 | tablespoons | Chopped onion |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Hot cooked chopped broccoli |
| 1 | tablespoon | Chopped pimentos |
Directions
Nonfat yogurt instead of sour cream makes this twice baked potato a dream come true.
Heat oven to 375!. Prick potatoes with fork. Bake I hour to I hour 15 minutes or until tender. Cool slightly. Cut potatoes lengthwise in half. Scoop out inside, leaving thin shell. Mash potatoes until no lumps remain. Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimentos.
Increase oven temperature to 450!. Fill shells with potato mixture.
Place on ungreased cookie sheet. Bake uncovered about 10 minutes or until hot.
4 servings. Microwave Directions: Prick potatoes with fork. Place in microwave oven. Microwave uncovered on high 7 to 9 minutes, turning potatoes over after 4 minutes, until tender Let stand 5 minutes.
Continue as directed. Arrange stuffed potatoes in circle on 10 inch microwavable plate. Cover with waxed paper and microwave on high 2 to 3 minutes or until hot. From the files of Al Rice, North Pole Alaska. Feb 1994