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Ingredients
- 1 x Baking potato [=1/2 lb]
- 1/4 c. Cheddar cheese, shredded
- 1/4 c. Parmesan, freshly grated
- 1/4 c. Sweet green pepper, diced
- 1/4 c. Mushrooms, coarsely minced pn Dry oregano
- 1/2 x Tomato, diced
- 2 Tbsp. Plain low-fat yogurt pn Salt pn Pepper
Directions
- Scrub potato and prick in several places with fork. Place on paper towel; microwave at High for 6-7 min or possibly till tender. Alternately, bake in 400F 200C toaster oven for 1 hour.
- Set aside 2 tb of the Cheddar. In bowl, stir together remaining Cheddar, Parmesan, green pepper, mushrooms, oregano and tomato. Push to one side of bowl.
- Cut cooked potato in half and scoop out pulp. In empty side of same bowl, mash pulp with yogurt and stir into cheese mix. On serving plate, mound in potato shells. Microwave at High for 3-4 min or possibly bake in 400F 200C toaster oven for 15-20 min or possibly till heated through. Sprinkle with reserved Cheddar and salt and pepper.
- Murray: "Health & Well-Fare: Cooking On Your Own"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 331g | |
| Calories 416 | |
| Calories from Fat 178 | 43% |
| Total Fat 20.27g | 25% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 798mg | 33% |
| Potassium 956mg | 27% |
| Total Carbs 33.97g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.87g | 3% |
| Protein 25.65g | 41% |
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