Cheesy Stuffed Potato
Updated: January 7, 2009
Recipe prepared by Jennifer DeHoog with the St. Louis Dairy Council on "The Morning Show."
Recipe created by Elizabeth Ward, M.S., R.D., mother of three and author of Healthy Foods, Healthy Kids (Adams Media, 2002)
Serves 1
INGREDIENTS
1 large potato, baked
1/2 cup low fat plain yogurt
Freshly ground black pepper to taste
1 cup steamed vegetables, such as broccoli and red bell pepper, coarsely chopped
1/4 cup sharp Cheddar cheese, grated
DIRECTIONS
Preheat oven to 425 degrees F.
Slice baked potato lengthwise.
Carefully scoop out potato, leaving about 1/4" of pulp inside the shell.
Mash the potato in a medium mixing bowl.
Mix in the yogurt, black pepper, and cooked vegetables.
Place potato shells on baking sheet.
Spoon mixture back into potato shells.
Top with Cheddar cheese; bake for 10-15 minutes.
NUTRITION INFORMATION
Calories: 460
Fat: 12g
Saturated Fat: 7g
Cholesterol: 37mg
Sodium: 383mg
Calcium: 50% Daily Value
Protein: 24g
Carbohydrates: 93g
For more recipes with dairy, go to www.3aday.org
