Vegetable Stuffed Potatoes - cooking recipe

Ingredients

1 c. julienned carrots
1 c. thinly sliced green or red pepper
1/4 tsp. Italian seasoning
1 Tbsp. polyunsaturated margarine
1 c. julienned zucchini
4 (8 oz.) baking potatoes, baked
2 oz. reduced fat Monterey Jack cheese, shredded

Preparation

In large skillet, over medium heat, cook carrots, pepper, and Italian seasonings in margarine until vegetables are tender-crisp. Add zucchini, cook until tender, about 1 minute more.
Slit potatoes lengthwise and push ends to center to open.
Divide and spoon vegetable mixture into each potato.
Top with cheese.
Bake at 375\u00b0 for 5 minutes or until cheese melts.
Makes 4 servings 255 calories; 6 grams fat; 142 mg. sodium per serving.