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Curried Vegetable Stuffed Potatoes

Yield 4 servings (serving size: 1 potato and about 2/3 cup broccoli mixture)

Ingredients

  • 4 (8-ounce) baking potatoes
  • Cooking spray
  • 1 teaspoon grated fresh ginger
  • 3 cups frozen broccoli, onion, red pepper, and mushroom mix
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon ground red or black pepper

Nutrition Information

  • calories 220
  • fat 0.5 g
  • satfat 0.1 g
  • protein 7.7 g
  • carbohydrate 48 g
  • cholesterol 0 mg
  • iron 3.6 mg
  • sodium 196 mg
  • caloriesfromfat 2 %
  • fiber 6.2 g
  • calcium 64 mg

How to Make It

  1. Preheat oven to 400°.

  2. Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes to 1 hour or until done.

  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ginger, and cook, stirring constantly, 1 minute. Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.

  4. Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture. Serve immediately.

Oxmoor House Healthy Eating Collection