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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creamy Primavera-Stuffed Potatoes

Source: dLife

Potatoes stuffed with vegetables and cheese, delicious!

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 1.6 Fat, 2.1 Vegetables, 0.0 Fruits, 0.3 Meat, 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

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.
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.
Combine roasted peppers, cheddar cheese, sour cream, Dijon mustard, lemon juice, and lemon-herb seasoning, add to zucchini mixture, stirring well to combine.
Cut a deep cross in top of each potato, and squeeze lightly to open. Spoon vegetable topping evenly over potatoes. Serve immediately.