HEART HEALTHY BAKED POTATOES WITH VEGETABLE TOPPING
6 medium baking potatoes
1 small onion, finely chopped
2 green onions (green and white parts), finely chopped
1 small carrot, shredded
1/4 cup peeled, finely chopped cucumber
2 radishes, shredded
2 tablespoons cider vinegar
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1/2 cup plain nonfat or low-fat yogurt
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup fat-free milk
1 teaspoon light margarine
Freshly ground pepper to taste
Preheat oven to 4250 F.
Scrub potatoes with a brush. Pat dry. Prick in several places. Bake for 40 to 60 minutes, or until tender. Lower heat to 3500 F.
Meanwhile, combine onion, green onions, carrot, cucumber, radishes, vinegar, and basil. Mix well; set aside.
Cut a 1-inch slice from the top of each potato. Using a spoon, carefully scoop out the pulp from each potato, leaving a thin shell.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp with yogurt, Parmesan cheese, milk, margarine, and pepper until smooth.
Stuff potato mixture into shells. Place on baking sheet and bake for 25 to 30 minutes. Serve hot, topped with vegetable mixture.
Microwave Directions: On a microwave-safe plate, arrange prepared potatoes in spoke fashion. Cook, uncovered, on 100 percent power (high) for 18 to 22 minutes, or until tender, rearranging and turning potatoes over once. Remove potatoes from microwave and wrap in foil. Let stand for 5 to 10 minutes. Continue as directed in recipe (bake stuffed potatoes in conventional oven for best results).
Protein: 6 g
Carbohydrates: 36 g
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 3 mg
Sodium: 105 mg