Suffed Potatoes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
baked |
|
| 3 | tablespoons |
butter
|
|
| ½ | bunch |
scallions, spring or green onions
diced |
*
|
| 2 | cups |
cashew nuts
|
*
|
| 2 | each |
tomatoes
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
diced |
|
| 2 | cups |
cheddar cheese
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
baked |
|
| 45 | ml |
butter
|
|
| 0.5 | bunch |
scallions, spring or green onions
diced |
*
|
| 473 | ml |
cashew nuts
|
*
|
| 2 | each |
tomatoes
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
diced |
|
| 473 | ml |
cheddar cheese
diced |
*
|
Directions
Bake potatoes at 350℉ (180℃) for about 1 hour, until soft when pierced with fork.
Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic.
Sauté 10 minutes.
Restuff potato skins with sauté mixture. Sprinkle on cheese, serve immediately.
