| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Vegetables |
1 |
Serving |
INGREDIENTS
| 1 |
|
Baking potato [=1/2 lb] |
| 1/4 |
c |
Cheddar cheese, shredded |
| 1/4 |
c |
Parmesan, freshly grated |
| 1/4 |
c |
Sweet green pepper, diced |
| 1/4 |
c |
Mushrooms, coarsely chopped |
|
pn |
Dried oregano |
| 1/2 |
|
Tomato, diced |
| 2 |
tb |
Plain low-fat yogurt |
|
pn |
Salt |
|
pn |
Pepper |
INSTRUCTIONS
Scrub potato and prick in several places with fork. Place on paper towel;
microwave at High for 6-7 minutes or until tender. Alternately, bake in
400F 200C toaster oven for 1 hour.
Set aside 2 tb of the Cheddar. In bowl, stir together remaining Cheddar,
Parmesan, green pepper, mushrooms, oregano and tomato. Push to one side of
bowl.
Cut cooked potato in half and scoop out pulp. In empty side of same bowl,
mash pulp with yogurt and stir into cheese mixture. On serving plate, mound
in potato shells. Microwave at High for 3-4 minutes or bake in 400F 200C
toaster oven for 15-20 minutes or until heated through. Sprinkle with
reserved Cheddar and salt and pepper.
Per Serving: about 420 calories, 23 g protein, 18 g fat, 44 g carbohydrate
high source fibre, excellent source calcium, good source iron.
Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & Well-Fare: Cooking On Your Own"
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