| 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 |
T |
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" [-=PAM=-] PA_Meadows@msn.com From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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