INGREDIENTS

INSTRUCTIONS

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Freshly ground black pepper  If you enjoy a baked potato with salad,
you'll love this recipe. It  offers the best of both worlds: A
twice-baked potato with a  piping-hot creamy filling is topped with
crispy vegetables.  OVEN: preheat to 425F degrees. For crisp skin,
creamy centers, scrub  potatoes with a brush. Pat dry. Prick in several
places with a fork  to help release steam. Wrap the potatoes in foil
for a moisture  texture. Bake on a baking sheet for 40 to 60 minutes,
or until  tender. Lower heat to 350F degrees. Meanwhile, combine onion,
green  onions, carrot, cucumber, radishes, vinegar, and basil. Mix
well, set  aside. When potatoes are done, cut a 1-inch slice from the
top of  each potato. Using a spoon, carefully scoop out the pulp from
each  potato, leaving a thin shell. With an electric mixer on low speed
or  a potato masher, beat or mash potato pulp with yogurt, parmesan,
milk, margarine, and pepper until smooth. Stuff potato mixture into
shells. Place on baking sheet and bake for 25 to 30 minutes. Serve
hot, topped with vegetable mixture.  MICROWAVE: On a microwave-safe
plate, arrange prepared potatoes in  spoke fashion. Cook, uncovered on
100 percent power for 18 to 22  minutes, or until tender, rearranging
and turning potatoes over once.  Remove potatoes from microwave and
wrap in foil. Let stand for 5 to  10 minutes. Continue as directed in
the recipe, and bake the stuffed  potatoes in conventional aoven for
best results.  EACH: 178 cals, 6g protein, 36g carb, 2g fat (10% cff),
105mg sodium .  Recipe by: American Heart Assn: Low-Fat,
Low-Cholesterol Cookbook  Posted to EAT-LF Digest by KitPatHanneman
<kitpath@earthlink.net> on  Jan 19, 1999, converted by MM_Buster v2.0l.

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