The American Diabetes Association Vegetarian Cookbook by Steven Petusevsky

Author:Steven Petusevsky
Language: eng
Format: epub
Tags: ebook
Publisher: American Diabetes Association
Published: 2013-06-07T16:00:00+00:00

loaded twice-baked potatoes

Vegetarian bacon bits make a great addition to this dish. Any vegetable bits and pieces can be added to the filling. Keep in mind that hard vegetables need to be softened in a sauté pan or microwave before stuffing. The potato shells can be filled up to 2 days prior to baking.

Servings: 4 | Serving size: 1/4 recipe

2 large Idaho baking potatoes

1 cup chopped broccoli florets

1/2 cup chopped carrots

1/4 cup water

4 scallions, chopped

3 large mushrooms, chopped

1/2 cup plain, low-fat yogurt or light sour cream

Salt, to taste

Freshly ground black pepper, to taste

1/4 cup shredded low-fat cheddar, mozzarella, or Swiss cheese

Dash sweet paprika

1 Preheat oven to 375ºF. Place potatoes on middle oven shelf and bake 40–45 minutes until tender. Remove and set aside to cool.

2 Place broccoli and carrots in a microwave-safe dish with water. Cover loosely with plastic wrap and microwave on high 2 minutes. Drain and rinse briefly in cold water, then drain and place in a small mixing bowl.

3 Add scallions, mushrooms, and yogurt or sour cream. Season with salt and pepper.

4 Cut each potato in half lengthwise and remove most of pulp with a teaspoon, leaving two shells to fill. Place white part of potato you scooped out of shells into bowl with other vegetables and mix lightly. Fill potato shells with mixture and sprinkle with cheese. Sprinkle with paprika. When ready to eat, place potatoes in a 375ºF oven for 15 minutes until cheese is melted and potatoes are heated through.

Exchanges/Choices 2 Starch | 1 Vegetable

Calories 195 | Calories from Fat 20 | Total Fat 2.0 g | Saturated Fat 1.1 g | Trans Fat 0.0 g | Cholesterol 5 mg | Sodium 100 mg | Potassium 1075 mg | Total Carbohydrate 38 g | Dietary Fiber 5 g | Sugars 6 g | Protein 8 g | Phosphorus 215 mg

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