This Mediterranean side-dish features Potatoes, Mixed diced vegetables, Such as: zucchini — yellow squash, , Carrots — red bell pepper. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Twice-Baked Stuffed Potatoes
Description
This Mediterranean side-dish features Potatoes, Mixed diced vegetables, Such as: zucchini -- yellow squash, , Carrots -- red bell pepper. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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 (191&# 194;°C). 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 Gail Shermeyer
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minced green onions
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 209.6kcal
- % Daily Value *
- Total Fat 6.7g11%
- Saturated Fat 1.0g5%
- Cholesterol 0.3mg1%
- Sodium 97523.7mg4064%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 8.6g35%
- Sugars 4.1g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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