Veggie Stuffed Potatoes - cooking recipe

Ingredients

1 c. julienned carrots
1 c. thin sliced green or red sliced bell peppers
1/4 tsp. Italian seasoning
1 Tbsp. margarine
1 c. julienned zucchini
4 (8 oz.) hot baked potatoes
2 oz. low-fat shredded 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.
Spoon vegetable mixture equally into each potato.
Top with cheese. Bake at 375\u00b0 for 5 minutes or until cheese melts.