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Thread: Vegetable-Stuffed Baked Potatoes

  1. #1
    Join Date
    May 2000
    Suburb of Buffalo, NY


    Makes 4 servings

    Two 10-ounce baking potatoes, scrubbed
    2 teaspoons olive oil
    1 cup chopped onions
    1 cup chopped broccoli
    1 cup chopped carrot
    4 medium garlic cloves, finely chopped
    1/2 cup nonfat cottage cheese
    1/4 cup chopped fresh parsley
    2 tablespoons freshly grated Parmesan
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt

    Preheat oven to 400o F.
    Pierce potatoes several times with fork;
    bake until tender, about 45 minutes.
    Reduce oven temperature to 350o F.
    Place medium nonstick skillet over medium-
    high heat 30 seconds; add oil and heat 30
    seconds more. Add onions and cook,
    stirring frequently, until softened, 4-5
    minutes. Add broccoli, carrot and garlic
    and cook, stirring, until soft, 5 minutes.
    Reduce heat to medium-low and cook,
    covered, 4 minutes. Remove from heat and
    set aside, covered.
    Halve potatoes lengthwise; scoop out pulp,
    leaving skins intact. In large bowl, combine
    potato pulp, the reserved broccoli mixture,
    the cottage cheese, parsley, Parmesan
    cheese, pepper and salt, stirring and
    mashing potatoes with fork to desired
    texture. Spoon one-fourth of the stuffing
    back into each potato skin.
    Bake potatoes on baking sheet until
    heated through, about 15 minutes.

    PER SERVING: 196 Calories, 3 g Total Fat,
    5 g Dietary Fiber
    Recipe from Weight Watchers Cut The Fat
    Cookbook 2
    Be careful of your thoughts, for your thought become your words.
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    Author unknown

  2. #2


    This sounds good I'm going to try it soon.

    Only spiritual food can satisfy my deepest needs!



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