Frank's Recipes! Low Fat Overstuffed Potatoes

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Low Fat Overstuffed Potatoes

4 lg Baking potatoes (10 oz each)
2 1/2 c Broccoli florets
1 Red bell pepper; diced
3/4 c Sharp cheddar cheese; (about 3 oz) shredded
1/2 c Low-fat (1%) milk
1/2 c Scallions; thinly sliced
3/4 teaspoon Dried oregano
3/4 teaspoon ;salt (optional)
1/2 teaspoon Freshly ground black pepper

Yield: 4 Servings

With a fork, prick the potatoes in several places, arrange around the edge of a microwave-safe plate, and microwave on high power, turning once halfway though cooking, until the potatoes are tender, 21 to 25 minutes. (The potatoes can also be baked in a 450 degree F. oven for 1 hour.)

Meanwhile in a large saucepan of boiling water, cook the broccoli and bell pepper until the broccoli and pepper are just crisp-tender, about 3 minutes. Drain, rinse under cold water, and drain again.

Preheat the oven to 450 degrees F. With a fork, prick a line along the top of each potato, prick another line to form a cross, then push in the ends so the potato opens. Scoop the flesh into a large bowl, reserving the potato shells. Add the cheese to the potato flesh and mash until the mixture is smooth and the cheese is melted. Stir in the broccoli, bell pepper, milk, scallions, oregano, salt, and black pepper until well combined.

Spoon the potato mixture back into the reserved potato shells, place the potatoes on a baking sheet with sides, and bake for 10 minutes, or until the filling is piping hot.

NOTE:
Potatoes can be made up to 1 day in advance. You can use the microwave to reheat leftover potatoes on high for about 3 minutes or in a regular oven at 350 degrees F. for about 15 minutes.

Fat: 8 g, Calories 343, Carbohydrate 57 g, Protein 14 g, Cholesterol, 24 mg, Sodium 596 mg