Low-Fat Stuffed Potatoes - cooking recipe

Ingredients
    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
    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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