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For-1: Baked Garden-Fresh Potato

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Submitted by barozzi

YIELD

1 serving

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

1 1
EACH EACH RUSSET POTATOES *
¼ 59
CUP ML CHEDDAR CHEESE
grated
¼ 59
CUP ML PARMESAN CHEESE
freshly grated
¼ 59
CUP ML GREEN BELL PEPPERS
diced
¼ 59
CUP ML MUSHROOMS
coarsely chopped *
1 1
PINCH PINCH OREGANO
dried *
½ 0.5
EACH EACH TOMATOES
diced
2 3E+1
TABLESPOONS ML YOGURT, PLAIN
low fat
1 1
PINCH PINCH SALT *
1 1
PINCH 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 64 62% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 144mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 5% • Vitamin C 16%
Calcium 13% • Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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