I love stuffed potatoes so I thought what an easy way to make veggie stuffed potatoes-use frozen veggies as that is such a time saver-you instantly have an assortment of vegetables without any cutting or chopping. Whenever I make stuffed potatoes, I always make extra to keep in my freezer. I wrap them individually in plastic wrap and store in freezeable plastic bags to pull out for that last minute meal, lunch or side. Wow, do I look good for a last minute dinner!
Stuffed Veggie Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Meal Occasion: Lunch/Snack/Dinner
Makes 8 servings
Serving size ½ potato
Cost Per Serving: less than $1
4 medium baking potatoes
1 1/2 cups frozen Great Value mixed vegetables
2 tablespoons Great Value butter
1/2 cup Great Value fat free plain yogurt
Great Value salt and pepper to taste
1/4 cup chopped green onions
1 1/2 cups Great Value shredded reduced fat Cheddar cheese, divided
1 teaspoon Great Value dried basil leaves
1.Preheat oven 400° F.
2.Wash and scrub potatoes. Bake 1 hour or until soft when squeezed. Cut each baked potato in half lengthwise. Scoop out inside, leaving thin shell.
3.Meanwhile, cook mixed vegetables according to package directions, drain, and set aside.
4.In large bowl, mash potatoes with butter and yogurt, mixing until creamy. Season to taste. Stir in green onions, 1 cup Cheddar cheese, mixed vegetables and basil.
5.Stuff potato shells with the mixture. Sprinkle with remaining cheese.
6.Reduce oven to 350° F. Place potatoes on baking sheet and bake 15 minutes or until well heated and cheese is melted.
Calories 210, Protein (g) 10, Carbohydrate (g) 26, Fat (g) 8, Calories from Fat (%) 34, Saturated Fat (g) 4, Dietary Fiber (g) 5, Sugars (g) 3, Cholesterol (mg) 20, Sodium (mg) 197, Diabetic Exchanges: 1.5 carbohydrate, 1.5 fat
•Serve with meat, chicken, or fish for a more complete meal or makes great vegetarian entrée when using whole potato.
•Try different varieties of Great Value frozen veggies for fun flavors at an affordable price.