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Creamy Primavera-Stuffed Potatoes
Source: dLife

Potatoes stuffed with vegetables and cheese, delicious!

Rating:
Prep Time: 12 minutes
Cook Time: 26 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 189.4
Total Carbs 39.0 g
Dietary Fiber 6.5 g
Sugars 10.1 g
Total Fat 1.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 114.3 mg
Protein 9.2 g
Sodium 452.7 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Pierce potatoes with a fork. Arrange in a circle on paper towels in microwave oven. Microwave on HIGH for 12 to 14 minutes, turning and rearranging potatoes after 6 minutes. Let stand for 5 minutes.
  2. Combine zucchini, carrot, green onions, and water in a microwave safe 2 quart casserole. Cover and microwave on HIGH for 4 to 5 minutes, stirring once. Let stand, covered, 5 minutes. Drain.
  3. Combine roasted peppers, cheddar cheese, sour cream, Dijon mustard, lemon juice, and lemon-herb seasoning, add to zucchini mixture, stirring well to combine.
  4. Cut a deep cross in top of each potato, and squeeze lightly to open. Spoon vegetable topping evenly over potatoes. Serve immediately.

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