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Vegetable Stuffed Potatoes Recipe
|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|
Serving size: Complete recipe
Calories 576 Calories from Fat 227
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 10.4 g52%
Trans Fat 0 g
Cholesterol 36.9 mg
Sodium 617.6 mg25.7%
Total Carbohydrates 69 g23%
Dietary Fiber 13.2 g52.8%
Sugars 15.5 g
Protein 26 g51.3%
Vitamin A 501.1% Vitamin C 156.5%
Calcium 51% Iron 19.1%
*Based on a 2000 Calorie diet
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.