Twice-Baked Potatoes with Vegetable Filling
- Scrub and prick potatoes. Bake in 425 degree F oven 45 to 60 minutes or until tender. (Do not wrap in foil.) Cool 10 minutes or until easy to handle. Cut 1/2-inch slice lengthwise from top of each potato and discard. Scoop out potato pulp, leaving 1/2-inch shell intact.
- In a medium bowl mash the pulp with a fork or potato masher. (Or, place the pulp in a food processor bowl. Cover and process potato until smooth). Set aside.
- For filling, in a medium skillet cook carrot, sweet pepper, and Italian seasoning in hot margarine over medium-high heat until crisp-tender. Add zucchini and cook for 1 minute more or until zucchini is tender. Stir vegetable mixture into mashed potatoes. Fill potato shells with mixture. (At this point the potatoes may be refrigerated for up to 1 day.)
- Place potatoes on baking sheet. Bake in 400 degree F oven for 15 to 20 minutes or until heated through. (Bake for 25 to 30 minutes if the potatoes were refrigerated.) Sprinkle with cheese; let stand 2 minutes. Makes 4 side-dish servings.
From the Test Kitchen
2-1/2 starch, 1 vegetable, 1 fat.
Nutrition Facts (Twice-Baked Potatoes with Vegetable Filling)
- Per serving:
- 270 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 12 mg chol. ,
- 126 mg sodium ,
- 41 g carb. ,
- 6 g fiber ,
- 10 g pro.