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Twice-Baked Stuffed Potatoes

side dishes, potatoes

4 baking potatoes
1 1/3 cups mixed diced vegetables
--such as: zucchini; yellow squash,
--carrots; red bell pepper,
--broccoli; corn and peas
1 1/2 tablespoons olive oil
salt; to taste
pepper; to taste
2 teaspoons dried dill weed
1/2 cup plain nonfat yogurt
4 teaspoons minced green onions

1. Bake potatoes following Basic Recipe.

2. Cool potatoes slightly and cut tops off. Remove pulp but leave about 1/4 inch of potato to line the inside of shells.

3. Preheat oven to 375F. In medium bowl, combine potato pulp with chopped vegetables, olive oil and dill. Place mixture in reserved potato shells.

4. Bake again about 5 minutes, or until hot. Garnish with yogurt and chopped green onion

Per serving: About 303 calories, 8g protein, 56g carbohydrate, 6g fat, 16% calories from fat, 1mg cholesterol, 221mg sodium, 7g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 4 servings

Preparation Time: 1:15

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