Veggie & Cheese Stuffed Baked Potato

Fill out your profile or log in to save your favorite recipes!

Hands-on - 15 min.

Servings: 1

Delicious & easy way to serve a baked potato!

  • 1 small (4 oz) baking potato

Scrub thoroughly and pierce 3 or 4 times with a fork.

Wrap with damp paper towel. Place in microwave on high 4 to 5 minutes. Make sure it's done by piercing with a fork. Cook more if necessary. Set aside.

  • 1 cup frozen California blend (broccoli,cauliflower & carrots)

Place vegetables in a microwave-safe dish. Cover and cook 6 to 8 minutes on high.

Split potato open and top with vegetables (overflowing the spud!)

  • 1/4 cup reduced-fat shredded cheddar cheese

Sprinkle on top and microwave the entire potato on HIGH 1 more minute until cheese melts.

  • 4 grinds fresh ground pepper
  • 2 dashes dill weed

Top potato with pepper and dill, and a dollup of nonfat plain yogurt or fat-free sour cream.

Serve with a side of nonfat cottage cheese and canned light peaches.

Nutrition information for entire recipe
  • Calories 180
  • Calories From Fat 15 %
  • Fat 3 g
  • Saturated Fat 2 g
  • Fiber 5.0 g
  • Cholesterol 12 mg
  • Sodium 388 mg
  • Protein 13.0 g
  • Carbohydrate 23 g
  • Sugars 4 g

    • « Back to recipe list

    Tags