Low-Fat Stuffed Potatoes - cooking recipe
Ingredients
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1 c. julienned carrots
1 c. red bell pepper
1/4 tsp. Italian seasoning
1 Tbsp. margarine
1 c. julienned zucchini
4 (8 oz.) potatoes, baked hot
2 oz. low-fat Monterey Jack cheese
Preparation
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In a large skillet over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.
Add zucchini.
Cook and stir until tender, about 1 minute.
Carefully cut or pierce tops of potatoes lengthwise and push ends to open.
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