.
Ingredients:
6 medium baking potatoes
1 small onion, finely chopped
2 green onions (green and
white parts), finely chopped
1 small carrot, shredded
1/4 cup peeled, finely chopped
cucumber
2 radishes, shredded
2 tablespoons cider vinegar
1 tablespoon chopped fresh
basil or 1 teaspoon dried, crumbled
1/2 cup plain nonfat or
low-fat yogurt
1/4 cup grated Parmesan
cheese (about 1 ounce)
1/4 cup fat-free milk
1 teaspoon light margarine
Freshly ground pepper to
taste
Instructions:
Preheat oven to 425°
F.
Scrub potatoes with a brush.
Pat dry.
Prick in several places.
Bake for 40 to 60 minutes, or until tender. Lower
heat to 350° F.
Meanwhile, combine onion,
green onions, carrot, cucumber, radishes, vinegar, and basil. Mix well;
set aside.
Cut a 1-inch slice from the
top of each potato. Using a spoon, carefully scoop out the pulp from each
potato, leaving a thin shell.
With an electric mixer on
low speed or a potato masher, beat or mash potato pulp with yogurt, Parmesan
cheese, milk, margarine, and pepper until smooth.
Stuff potato mixture into
shells. Place on baking sheet and bake for 25 to 30 minutes. Serve hot,
topped with vegetable mixture.
Microwave Directions: On
a microwave-safe plate, arrange prepared potatoes in spoke fashion. Cook,
uncovered, on 100 percent
power (high) for 18 to 22
minutes, or until tender, rearranging and turning potatoes over once. Remove
potatoes from microwave and wrap in foil. Let stand for 5 to 10 minutes.
Continue as directed in recipe (bake stuffed potatoes in conventional oven
for best results).
Nutrition Facts:
Amount Per Serving:
Calories 178
Fat 2 g, Cholesterol 3 mg,
Sodium 105 mg,
Courtesy Of:
American Heart Association
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