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Twice Baked Potatoes

Source of Recipe

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List of Ingredients

4 large potatoes
1 cup carrots, cut into thin bite size strips
1 cup red and green bell peppers, thinly sliced
1/2 tsp dried Italian seasoning, crushed
1 tbsp butter or margarine
1 cup zucchini, thin bite size strips
1/2 cup shredded Monterey Jack cheese


Recipe

Scrub and prick potatoes. Bake in 425� oven about 1 hour or until tender. Do not wrap in foil. Cool 10 minutes or until easy to handle. Cut 1/2" slice lengthwise from top of each potato & discard. Scoop out potato pulp, leaving 1/2" shell intact. In a medium mixing bowl, mash pulp withfork or potato masher. Set aside.

FILLING: In a medium skillet, cook carrot, sweet pepper, and Italian seasoning in hot butter over medium-high heat until tender-crisp. Add zucchini & cook for 1 minute more or until zucchini is tender. Stir vegetable mixture into mashed potatoes. Fill potato shells with mixture. Place potatoes on baking sheet. Bake in 400� oven for 15 to 20 minutes or until heated through. Sprinkle with cheese and let stand 2 minutes.


4 servings
5 points per serving


Per serving: 270 cal, 8 g fat, 126 mg sodium, 6 g fiber, 10 g pro

Note: Red Lobster's potatoes. rub potatoes with olive oil. next, shake sea (or kosher) salt all over potatoes and then baked.