Veggie & Cheese Stuffed Baked Potato
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Hands-on - 15 min.
Servings: 1
Delicious & easy way to serve a baked potato!
- 1 small (4 oz) baking potato
Scrub thoroughly and pierce 3 or 4 times with a fork.
Wrap with damp paper towel. Place in microwave on high 4 to 5 minutes. Make sure it's done by piercing with a fork. Cook more if necessary. Set aside.
- 1 cup frozen California blend (broccoli,cauliflower & carrots)
Place vegetables in a microwave-safe dish. Cover and cook 6 to 8 minutes on high.
Split potato open and top with vegetables (overflowing the spud!)
- 1/4 cup reduced-fat shredded cheddar cheese
Sprinkle on top and microwave the entire potato on HIGH 1 more minute until cheese melts.
- 4 grinds fresh ground pepper
- 2 dashes dill weed
Top potato with pepper and dill, and a dollup of nonfat plain yogurt or fat-free sour cream.
Serve with a side of nonfat cottage cheese and canned light peaches.
Nutrition information for entire recipe
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