| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Baking potatoes |
| 1/4 |
c |
Each chopped onion, green pepper and celery, minced |
| 2 |
|
Cloves garlic, minced |
| 3 |
tb |
Butter |
| 1 |
c |
Canned shrimp, drained |
| 1/2 |
c |
Low-fat plain yogurt |
| 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Steak sauce |
| 1/2 |
c |
Shredded Mozzarella |
|
|
Cheese |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
Clean potatoes; prick. Put in microwave for 8 minutes, then move to 450
degrees oven for 20 minutes. Halve lengthwise. Scoop out insides, leaving a
1/4-inch shell. Mash pulp; place shells on baking sheet. Cook onion,
pepper, celery and garlic in butter until tender. Add shrimp; cook 2
minutes. Remove from heat. Combine yogurt, juice, sauce and Mozzarella. Add
all to potatoes. Combine and fill shells. Sprinkle with Parmesan. Bake at
350 degrees for 25 minutes. Serves 4. Approximately Per Serving - Cal: 441,
Prot: 30.8 grams, Fiber: 3.09 grams, T Fat: 17.6 grams, Chl: 133 milli-
grams, Car: 39.4 grams, Sod: 1793 milligrams, Vit C: 30.2 milligrams,
Calcium: 483 milligrams. Posted to Digest eat-lf.v097.n169 by Corbin
<corbin@misslink.net> on Jul 04, 1997
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