Vegetable Stuffed Potatoes
Ingredients
Instructions
- In large skillet, over medium heat, cook carrots, pepper, and Italian seasonings in margarine until vegetables are tender-crisp. Add zucchini, cook until tender, about 1 minute more.
- Slit potatoes lengthwise and push ends to center to open.
- Divide and spoon vegetable mixture into each potato.
- Top with cheese.
- Bake at 375° for 5 minutes or until cheese melts.
- Makes 4 servings 255 calories; 6 grams fat; 142 mg. sodium per serving.
Nutrition & Diet Analysis (per serving)
335
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).