Low-Fat Stuffed Potatoes

7 ingredients
4 steps

Ingredients

  • 1 c. julienned carrots
  • 1 c. red bell pepper
  • 1/4 tsp. Italian seasoning
  • 1 Tbsp. margarine
  • 1 c. julienned zucchini
  • 4 (8 oz.) potatoes, baked hot
  • 2 oz. low-fat Monterey Jack cheese

Directions

  1. 1
    In a large skillet over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.
  2. 2
    Add zucchini.
  3. 3
    Cook and stir until tender, about 1 minute.
  4. 4
    Carefully cut or pierce tops of potatoes lengthwise and push ends to open.

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