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CATEGORY CUISINE TAG YIELD
Dairy, Grains Entrees, Light 4 Servings

INGREDIENTS

2 Potatoes
4 oz Grated cheddar cheese
3 T Plain lowfat yogurt
6 Green onions, chopped
2 oz Toasted sunflower seeds
chopped
Salt and pepper, to taste

INSTRUCTIONS

Make a slit along one side of each potato and bake in a preheated over
400F/200C for 1-1/4 hrs or until cooked.  Halve the potatoes
lengthways, scoop out the flesh into a bowl and  mash with half the
cheese, the yogurt, onions, seeds and salt and  pepper.  Spoon mixture
into the potato shells, sprinkle with remaining cheese  and return to
the oven for 15 minutes or until golden. Serve as a  light lunch or
supper with salad or light soup.  Serves 4. Prep 10; cook 1-1/2 hrs.
Freezes well. mc-PER SERVING 49%  cff: 311 cals; 18.1g fat; 15g prot;
28g carb; 30mg chol; 221mg sod;  6.3g fiber. With lowfat cheddar:
mc-PER SERVING 36% cff: 274 cals;  10.6g fat; 15g prot; 28g carb; 7mg
chol; 219mg sod; 6.3g fiber.  *Recipe from HIGH FIBRE COOKING, by
Carole Handslip, (1988) A&P  Creative Cooking Collection. ISBN
0920691226 >from Pat Hanneman  (Kitpath) >  Recipe by: HIGH FIBRE
COOKING, by Carole Handslip (1988)*  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 289
Calories From Fat: 147
Total Fat: 17g
Cholesterol: 29.8mg
Sodium: 418mg
Potassium: 723.3mg
Carbohydrates: 23.1g
Fiber: 5.5g
Sugar: 1.7g
Protein: 14g


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