For-1: Baked Garden-Fresh Potato
Yield
1 servingPrep
10 minCook
90 minReady
100 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
russet potatoes
|
*
|
| ¼ | cup |
cheddar cheese
grated |
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
| ¼ | cup |
green bell peppers
diced |
|
| ¼ | cup |
mushrooms
coarsely chopped |
*
|
| 1 | pinch |
oregano
dried |
*
|
| ½ | each |
tomatoes
diced |
|
| 2 | tablespoons |
yogurt, plain
low fat |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
russet potatoes
|
*
|
| 59 | ml |
cheddar cheese
grated |
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
| 59 | ml |
green bell peppers
diced |
|
| 59 | ml |
mushrooms
coarsely chopped |
*
|
| 1 | pinch |
oregano
dried |
*
|
| 0.5 | each |
tomatoes
diced |
|
| 3E+1 | ml |
yogurt, plain
low fat |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
Directions
Scrub potato and prick in several places with fork.
Place on paper towel; microwave at High for 6 to 7 minutes or until tender.
Alternately, bake in 400℉ (200℃) 200C toaster oven for 1 hour.
Set aside 2 tablespoons 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 to 4 minutes or bake in 400℉ (200℃) 200C toaster oven for 15 to 20 minutes or until heated through.
Sprinkle with reserved Cheddar and salt and pepper.
