4 large baking potatoes, pre-baked 1 1/2 Tbsp olive oil 1 1/2 med. green bell peppers, seeded, deribbed and cut into strips 1 cup broccoli florets 4 green onions, chopped 1 medium stalk celery, chopped 2 cloves garlic, pressed 1 cup shredded low fat cheddar cheese
If you haven't already done so, bake potatotes, then reduce oven temp to 375 degrees (or if you pre-baked potatoes, preheat the oven). Heat the oil in a large skillet over medium-high heat; saute bell peppers, broccoli, onion, celery and garlic til tender-crisp. split baked potatoes in half lengthwise and scoop the innards into a bowl; combine with the veggies; pepper to taste. Scoop mixture back into the potato "shells" and top with the shredded cheese. Bake until potatoes are heathed through and cheese has melted (about 20 minutes for pre-baked potatoes)
Makes 4 veggie loaded backed potatoes
Serving suggestion: A big spinach or mixed gree n salad makes a nice addition on the side.