| 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
A Message from our Provider:
“Have you kept your promise to God?”
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