Twice Baked Veggie Stuffed Potato
These scrumptious stuffed potatoes are nutritious, unique, and simply divine.
Servings: 8 people
Calories: 200kcal
Ingredients
- 4 potatoes large with skin on, rinsed and scrubbed
- 1/3 cup preserved roasted peppers coarsely chopped
- 1 zucchini small, diced
- 2 tablespoons parmesan cheese grated
- 2 tablespoons extra virgin olive oil plus more for rubbing the potatoes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup cheese non-fat, grated
- 2 tablespoons parsley fresh, finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- Pierce the potatoes with the tip of a sharp knife then rub them with extra virgin olive oil.
- Place them on a baking dish then bake them for 1 hour or until they are tender.
- Being careful (they can be very hot), cut the potatoes in half lengthwise then scoop out the inner pulp.
- Collect the potato pulp then chop them coarsely.
- In a small bowl, mix the peppers, zucchini, chopped potato pulp, Parmesan cheese, 2 tablespoons extra virgin olive oil, salt and pepper.
- Fill the hollowed potatoes with the vegetable mixture then bake again for another 25 minutes or until the zucchini are tender.
- Sprinkle the grated non-fat cheese on top of each of the potatoes and bake again for 5 minutes or until the cheese is completely melted.
- Garnish with the parsley then serve.
Nutrition
Serving: 0.5stuffed baked potato | Calories: 200kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 146mg | Fiber: 4g | Sugar: 2g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4