Veggie Stuffed Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 222.7
- Total Fat: 4.6 g
- Cholesterol: 4.3 mg
- Sodium: 175.6 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 5.0 g
- Protein: 9.7 g
View full nutritional breakdown of Veggie Stuffed Potatoes calories by ingredient
Introduction
Great way to change up your boring potato! A very tasty addition to any meal. Great way to change up your boring potato! A very tasty addition to any meal.Number of Servings: 4
Ingredients
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2 Large Baking Potatoes
1 Tbsp Olive Oil
1/2 Large Onion, Chopped
1 Cup chopped Broccoli
1/2 Cup chopped Carrots
1 Garlic Clove
1/2 Cup of 1% or non-fat Cottage Cheese
2 Tbsp Parsley
2 Tbsp grated or shredded Parmesan
1/2 tsp Ground Black Pepper
1/4 tsp Salt
Directions
Makes 4 Servings
-Preheat oven to 400 degrees.
-Wash potatoes and either bake in the oven for 1 hour or microwave for about 10 minutes to save some time.
-While the potatoes are in the microwave cut up broccoli, carrots, garlic and onion.
-In a nonsick skillet, heat the oil. Saute the onions until softened. (about 5 minutes)
-Add broccoli, carrots and garlic to the skillet, stirring as needed until softened. (about 5 minutes)
-Reduce the heat and cook covered for another 4 minutes.
-once potatoes are done, cut them in half lengthwise. Scoop out the pulp with a spoon into a large bowl, but keeping the skin intact to create a holder for the mixture.
-Combine the pulp, sauteed vegetables, cottage cheese, parsley, parmesan, pepper and salt, stirring and mashing all ingredients to a desired texture.
-Spoon the stuffing back into the potato skins and place on a baking sheet. Bake until heated through, about 15 minutes.
-Let stand for a couple minutes before eating...they are very hot!
ENJOY!!!
Number of Servings: 4
Recipe submitted by SparkPeople user EMILY_K.
-Preheat oven to 400 degrees.
-Wash potatoes and either bake in the oven for 1 hour or microwave for about 10 minutes to save some time.
-While the potatoes are in the microwave cut up broccoli, carrots, garlic and onion.
-In a nonsick skillet, heat the oil. Saute the onions until softened. (about 5 minutes)
-Add broccoli, carrots and garlic to the skillet, stirring as needed until softened. (about 5 minutes)
-Reduce the heat and cook covered for another 4 minutes.
-once potatoes are done, cut them in half lengthwise. Scoop out the pulp with a spoon into a large bowl, but keeping the skin intact to create a holder for the mixture.
-Combine the pulp, sauteed vegetables, cottage cheese, parsley, parmesan, pepper and salt, stirring and mashing all ingredients to a desired texture.
-Spoon the stuffing back into the potato skins and place on a baking sheet. Bake until heated through, about 15 minutes.
-Let stand for a couple minutes before eating...they are very hot!
ENJOY!!!
Number of Servings: 4
Recipe submitted by SparkPeople user EMILY_K.
Member Ratings For This Recipe
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LAURASVILAS
this recipe was absolutely delish! i used low fat sour cream instead of cottage cheese! i also just used some of my frozed vegetables (california mix), and spiced them up with a little more garlic. then at the end topped with bacon bits, it was fabulous! i was told to make this again very soon! - 11/12/09
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DANJODEA
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DARCEYOH