INGREDIENTS

INSTRUCTIONS

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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.
1. 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.
2. Meanwhile, combine onion, green onions, carrot, cucumber, radishes,
vinegar, and basil. Mix well, set aside.
3. 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.
4. 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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