Low-Fat Stuffed Potatoes
Be the first to rate this recipe
A home-kitchen version of low-fat stuffed potatoes, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. julienned carrots
- 1 c. red bell pepper
- 1/4 tsp. Italian seasoning
- 1 Tbsp. margarine
- 1 c. julienned zucchini
- 4 (8 oz.) potatoes, baked hot
- 2 oz. low-fat Monterey Jack cheese
Method
In a large skillet over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.
Add zucchini.
Cook and stir until tender, about 1 minute.
Carefully cut or pierce tops of potatoes lengthwise and push ends to open.
Rate:
