Vegetable Stuffed Potatoes Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Julienned carrots1 Cup (16 tbs)
 Sliced bell peppers1 Cup (16 tbs) (Green / Red)
 Italian seasoning1⁄4 Teaspoon
 Margarine1 Tablespoon (Fleischmann's)
 Julienned zucchini1 Cup (16 tbs)
 Potatoes8 Ounce, baked
 Low fat monterey jack cheese2 Ounce, shredded

Nutrition Facts

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


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.