Curried Vegetable Stuffed Potatoes

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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

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.

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

Note:

Oxmoor House Healthy Eating Collection

January 2001
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