Vegetable Stuffed Potatoes Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), julienned | |
| 1 cup thinly sliced green or red bell peppers | ||
| Italian seasoning | 1/4 Teaspoon | |
| 1 tablespoon FLEISCHMANN'S® Margarine | ||
| Zucchini | 1 Cup (16 tbs), julienned | |
| 4 (8 ounce) potatoes, hot baked | ||
| 2 ounces low fat Monterey Jack cheese, shredded | ||
Directions
In large skillet over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.
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.
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.
Chef
