Vegetable Stuffed Potatoes

Directions

1. 1
   In large skillet, over medium heat, cook carrots, pepper, and Italian seasonings in margarine until vegetables are tender-crisp. Add zucchini, cook until tender, about 1 minute more.
2. 2
   Slit potatoes lengthwise and push ends to center to open.
3. 3
   Divide and spoon vegetable mixture into each potato.
4. 4
   Top with cheese.
5. 5
   Bake at 375° for 5 minutes or until cheese melts.
6. 6
   Makes 4 servings 255 calories; 6 grams fat; 142 mg. sodium per serving.