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Twice Baked Potatoes

Source of Recipe

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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, and 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. Place potatoes on baking sheet. Bake in 400¡ oven for 15 to 20 minutes or until heated through. Sprinkle with cheese and let stand 2 minutes.


4 servings
5 points per serving


Per serving: 270 cal, 8 g fat, 126 mg sodium, 6 g fiber, 10 g pro

Note: Red Lobster's potatoes. rub potatoes with olive oil. next, shake sea (or kosher) salt all over potatoes and then baked.