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| Home -> [Baked, Vegetables] -> [For-1: baked garden-fresh potato Recipe] |
For-1: baked garden-fresh potato
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Baked, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| | Baking potato [=?lb] | | 1/4
| cup | Cheddar cheese, shredded | | 1/4
| cup | Parmesan, freshly grated | | 1/4
| cup | Sweet green pepper, diced | | 1/4
| cup | Mushrooms, coarsely chopped | | | Pn Dried oregano | | 1/2
| | Tomato, diced | | 2
| tbsp | Plain low-fat yogurt | | | Pn Salt | | | Pn Pepper |
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Procedures:
| 1 | Scrub potato and prick in several places with fork. | | 2 | Place on paper towel; microwave at high for 6-7 minutes or until tender. | | 3 | Alternately, bake in 400f 200c toaster oven for 1 hour. | | 4 | set aside 2 tb of the cheddar. | | 5 | In bowl, stir together remaining cheddar, parmesan, green pepper, mushrooms, oregano and tomato. | | 6 | Push to one side of bowl. | | 7 | cut cooked potato in half and scoop out pulp. | | 8 | In empty side of same bowl, mash pulp with yogurt and stir into cheese mixture. | | 9 | On serving plate, mound in potato shells. | | 10 | Microwave at high for 3-4 minutes or bake in 400f 200c toaster oven for 15-20 minutes or until heated through. | | 11 | Sprinkle with reserved cheddar and salt and pepper. | | 12 | per serving: about 420 calories, 23 g protein, 18 g fat, 44 g carbohydrate high source fibre, excellent source calcium, good source iron. |
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