| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Light, Entrees |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Potatoes |
| 4 |
oz |
Grated cheddar cheese |
| 3 |
tb |
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
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