5 pt. Twice Baked Potatoes
Source of Recipe
From BH&G Hometown Cooking/Oct 1999, pg 45 (posted by Lynda)
List of Ingredients
4 large potatoes
1 cup carrots -- thin bite size strips
1 cup red and green bell peppers -- thinly sliced
1/2 tsp dried Italian seasoning -- crushed
1 tbsp butter or margarine
1 cup zucchini -- thin bite size strips
1/2 cup shredded Monterey Jack cheeseRecipe
{ Exported from MasterCook Mac }
5 pt. twice baked potatoes
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
Twice-Baked Potatoes w/ Vegetable Filling
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dish
Vegetarian Weight Watchers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potatoes
1 cup carrots -- thin bite size strips
1 cup red and green bell peppers -- thinly sliced
1/2 tsp dried Italian seasoning -- crushed
1 tbsp butter or margarine
1 cup zucchini -- thin bite size strips
1/2 cup shredded Monterey Jack cheese
Scrub & prick potatoes. Bake in 425¡ oven about 1 hour or until tender. Do not wrap in foil. Cool 10 minutes or until easy to handle. Cut 1/2" slice lengthwise from top of each potato & discard. Scoop out potato pulp, leaving 1/2" shell intact. In a medium mixing bowl, mash pulp w/fork or potato masher. Set aside.
FILLING: In a medium skillet, cook carrot, sweet pepper, & Italian seasoning in hot butter over medium-high heat until tender-crisp. Add zucchini & cook for 1 minute more or until zucchini is tender. Stir vegetable mixture into mashed potatoes. Fill potato shells with mixture. At this point it says.......potatoes may be refrigerated for up to 1 day. Place potatoes on baking sheet. Bake in 400¡ oven for 15 to 20 minutes or until heated through {bake for 25 to 30 if the potatoes were refrigerated}. Sprinkle with cheese & let stand 2 minutes. Makes 4 side-dish servings.
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Per Serving (excluding unknown items): 203 Calories; 7g Fat (32.0% calories from fat); 7g Protein; 29g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.
NOTES :
Weight Watchers Points: 5
Per serving: 270 cal, 8 g fat, 126 mg sodium, 6 g fiber, 10 g pro
Note: I rub my potatoes with olive oil -- just pour it into your hands, rub together, then rub on potatoes -- next I shake sea (or kosher) salt all over the potatoes & then baked. They remind me of Red Lobster's potatoes done this way.
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