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| Baked Potatoes with Vegetable Topping serves 6 (total fat -1.58 grams) | |
| 6 medium baking potatoes, about 2 pounds | |
| 1 small onion, finely chopped | 1 tablespoon fresh basil, chopped, or ½ teaspoon dried basil |
| 2 green onions with tops, finely chopped | ½ cup plain nonfat yogurt |
| 1 small carrot, shredded | ¼ cup grated Parmesan cheese |
| 2 radishes, shredded | ¼ cup skim milk |
| ¼ cup cucumber, peeled, finely chopped | 1 teaspoon nonfat "butter" granules |
| 2 tablespoons cider vinegar | ground black pepper to taste |
Preheat oven to 400° F.
Bake potatoes for 50 to 60 minutes, or until tender. Combine onion,green onions, carrot, radishes, cucumber, vinegar and basil.
Toss to mix well; set aside. Cut a 1-inch-thick slice off the top of each potato,
carefully scoop out the pulp and reserve the shells. Mash potato pulp with yogurt, Parmesan cheese, skim milk, "butter" granules and pepper. Mix until smooth.
Stuff potato mixture into reserved shells. Place on baking sheet and bake at 350° F. for 25 to 30 minutes.
Serve hot, topped with vegetable mixture. ENJOY
