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Twice Baked Potatoes

Source of Recipe

BH&G Hometown Cooking/Oct 1999


List of Ingredients

4 large potatoes
1 cup carrots, cut into 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


Recipe

Scrub and 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 withfork 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.

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.