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Veggie-Stuffed Bakers

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail

VEGGIE-STUFFED BAKERS
Exchanges
Yield: 6 servings

- 3 large Idaho potatoes (8-10 ounces each)
- Vegetable cooking spray
- 1 cup chopped onion
- 1/3 cup fresh, or frozen, whole-kernel corn
- 1 medium red bell pepper, chopped
- 4 cloves garlic, minced
- 1/3 cup fat-free sour cream or plain fat-free yogurt
- 3/4 cup (3 ounces) shredded fat-free Cheddar cheese, divided
- Salt and pepper, to taste
- 1 cup broccoli florets, cooked until crisp-tender

Grease potatoes lightly and bake at 400 degrees until tender, 45 to 60 minutes; let stand until cool enough
to handle. Cut potatoes lengthwise into halves; scoop
out potato, leaving shells intact.

Spray medium skillet with cooking spray; heat over medium
heat until hot. Saute onion, corn, bell pepper, and garlic
until tender, about 5 minutes.

Mash potatoes, adding sour cream and half the Cheddar
cheese. Mix in sauteed vegetables; season to taste with
salt and pepper. Spoon mixture into potato shells; arrange
broccoli on top and sprinkle with remaining cheese.

Arrange potatoes in baking pan; bake, uncovered, at 350 degrees until hot through, 20 to 30 minutes.

One serving (1/6 of recipe)equals: Calories: 160, Fat: 0.3 g, Cholesterol: 0 mg,Sodium: 119 mg, Protein: 9 g, Carbohydrate: 32.4 g ++++ Exchanges: 1 Vegetable, 1-1/2 Fruit, 1/2 Meat