| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish, Low fat, Cheese | 6 | Servings | |
INGREDIENTS
| 3 | lg | Baking potatoes — 3 oz |
INSTRUCTIONS
2 tablespoons Skim milk 1/4 cup Green onion -- sliced 1/4 teaspoon Pepper 1/2 cup Broccoli flowerettes 1/2 cup Sweet red pepper -- cut into 1/2 cup Cauliflower flowerettes 1/2 cup Water 1/2 pound FF Process Cheese Product -- cut into 1" cubes 1/2 cup Skim milk 1/4 teaspoon Dill weed Heat oven to 350 F. Clean and scrub potatoes. Prick several times with fork. Bake directly on oven rack for 1 hour or until softened (or microwave for approx. 3-4 minutes each). Remove from oven and cut potatoes in half lengthwise. Holding each potato half in a towel, scoop out center, leaving a 1/4" shell. With mixer, beat togethr cooked potato, 2 tb skim milk, green onions and pepper, beating until smooth. Fill potato shells with mixture and keep warm. Cook broccoli, red pepper slices and cauliflower in water until crisp-tender. Drain. In same saucepan, place cheese cubes and milk. Cook over medium heat, stirring occasionally, until cheese melts. Stir in vegetables and dill weed. Serve over potatoes. 6 servings, each 103 calories, 10 g protein, 16 g carbohydrates, 0 g fat, 7 mg cholesterol, 547 mg sodium. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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