Cheese-y Stuffed Potato
| Number of Servings: 4 |
Total Preparation Time: less than 15 minutes |
| Actual Cooking Time: less than 15 minutes |
Source: www.3aday.org |
|
| Food Groups: Dairy, VegetablesMain Ingredient: Egg & Cheese, Vegetables
Meal Type: Dinner EntréeNutrition Content: Good Source of Calcium, Good Source of FiberOrigin: American
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients)
, Kids Love It, Kids Can Help Make It
, Make Ahead
, Vegetarian
, Meals for one or two
|
An easy and filling meal that can be prepared for any number of people
Ingredients:
4 large Potatoes, baked
2 cups low fat plain Yogurt
Freshly ground black Pepper to taste
4 cups steamed Vegetables, such as Broccoli and red bell Pepper, coarsely chopped
1 cup sharp Cheddar cheese, grated
Preparation:
Preheat oven to 425 degrees F.
Slice baked potatoes lengthwise. Carefully scoop out potatoes, leaving about 1/4" of pulp inside the shells. Mash the potato in a medium mixing bowl.
Mix in the yogurt, black pepper, and cooked vegetables. Place potato shells on baking sheet. Spoon mixture back into potato shells.
Top with Cheddar cheese. Bake for 10 - 15 minutes.
| Nutrient Information |
| Calories: 515 |
| Total Fat: 12 g |
| Saturated Fat: 7 g |
| Polyunsaturated Fat: |
| Monounsaturated Fat: |
| Sodium: 323 mg |
| Carbohydrates: 80 g |
| Protein: 22 g |
| Fiber: 11 g |
| Vitamin A: 1353 IU |
| Vitamin C: 98 mg |
| Calcium: 499 mg |
| Iron: 4 mg |
Cook's Notes:
Use less cheese and fat free yogurt to reduce the calories and fat in this dish.