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STUFFED BAKED POTATOES WITH VEGETABLES AND
CHEESE
Ingredients
2
1
1
1
4
1
2
2
Medium Russet baking potatoes
Bunch fresh broccoli
Carrot
Zucchini squash
Mushrooms
Red onion
Cloves garlic
Sharp cheddar cheese
Spices and herbal salt to taste
/2
oz.
/4
lg.
oz.
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.
4.
5.
6.
Cook Broccoli and vegetables in 3 ounces of water until very tender.
Chop vegetables very fine and add to potatoes with remaining liquid.
Grate 2 ounces of low-fat cheese and mix into the potato mixture.
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.
7
7
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