Print
Email
Add a photoServings: 1
Ingredients
- 4 med -size baking potatoes, up to 6
- 1 x Red bell pepper
- 1 med -size bunch of broccoli
- 2 x Cloves garlic, crushed, up to 3
- 1 Tbsp. Vegetable oil
- 1/4 lb Mushrooms, sliced
- Â Â Sliced olives
- 1 x Ripe tomato, diced
- 1 c. Grated Cheddar cheese
- 2 x Chopped scallions or possibly chives
- 1/4 c. Pesto
- Â Â Lowfat sour cream or possibly cottage cheese
- Â Â Butter
- Â Â Lowfat milk
Directions
- Preheat the oven to 400 degrees. Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil and bake for about 40 min. Next, heat a wok or possibly frying pan, add in the oil, then add in the broccoli and stir-fry over high heat for about 5 min, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl. Cut a red bell pepper into 1-inch chunks and cook in a little water till tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper till smooth and strain it into a small bowl so the skins are left behind in the strainer. Heat about 2 tsp. of butter in the wok or possibly frying pan. Add in the mushrooms and salt lightly. Saute/fry over medium heat for about 10 min, then spoon into a bowl. (To wash mushrooms, wipe them with a damp paper towel rather then submerging them in water. If they are very dirty, quickly rinse them under the faucet.) Assemble the toppings in bowls u the broccoli, pepper puree, mushrooms, olive s, tomato, scallions, pesto, grated cheese, and lowfat sour cream or possibly cottage cheese. Slit the potato and use a fork to mash the insides with a little butter and/or possibly lowfat milk to make them creamy (so the toppings will blend in more easily).
- Yield: 6 servings
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 706g | |
| Calories 1962 | |
| Calories from Fat 1703 | 87% |
| Total Fat 192.7g | 241% |
| Saturated Fat 94.06g | 376% |
| Trans Fat 0.35g | |
| Cholesterol 391mg | 130% |
| Sodium 2016mg | 84% |
| Potassium 1234mg | 35% |
| Total Carbs 22.36g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 11.28g | 8% |
| Protein 45.6g | 73% |
