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Vegetable Stuffed Potatoes

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Ingredients
  Julienned carrots 1 Cup (16 tbs)
  Sliced bell peppers 1 Cup (16 tbs) (Green / Red)
  Italian seasoning 1⁄4 Teaspoon
  Margarine 1 Tablespoon (Fleischmann's)
  Julienned zucchini 1 Cup (16 tbs)
  Potatoes 8 Ounce, baked
  Low fat monterey jack cheese 2 Ounce, shredded
Directions

In 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 lengthwise or pierce tops of potatoes and push ends to open.
Spoon vegetable mixture into potatoes evenly; top with cheese.
Bake at 375°F for 5 minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 576 Calories from Fat 227

% Daily Value*

Total Fat 25 g39.2%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 36.9 mg12.3%

Sodium 617.6 mg25.7%

Total Carbohydrates 69 g23%

Dietary Fiber 13.2 g52.8%

Sugars 15.5 g

Protein 26 g51.3%

Vitamin A 501.1% Vitamin C 156.5%

Calcium 51% Iron 19.1%

*Based on a 2000 Calorie diet

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Vegetable Stuffed Potatoes Recipe