Vegetable Stuffed Potatoes
|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|
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.