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.
Nutrition
Facts:
Amount
Per Serving: Calories 178
Fat
2 g, Cholesterol 3 mg,
Sodium
105 mg,
Courtesy
Of:
http://www.deliciousdecisions.org
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