Sunday, May 10, 2015

Stuffed Baked Potatoes with Vegetables and Cheese

2 Medium Russet baking potatoes
1/2 Bunch fresh broccoli
1 Carrot
1 Zucchini squash
4 oz. Mushrooms
1/4 Red onion
2 lg. Cloves garlic
2 oz. Sharp cheddar cheese
   Spices and herbal salt to taste
This is a very simple and complete meal to prepare, is economical and full of nutrients.
1. Bake two Russet potatoes until you can squeeze the potato and it feels done.
2. Slice the potato in half (lengthwise) and scoop out the potato, leaving the skin intact.
3. Cook Broccoli and vegetables in 3 ounces of water until very tender.
4. Chop vegetables very fine and add to potatoes with remaining liquid.
5. Grate 2 ounces of low-fat cheese and mix into the potato mixture.
6. Stuff back into the potato skins and bake in 350 degree F. oven for 15-20 minutes or until the top starts to brown.
  Makes 4 large servings.

No comments:

Post a Comment