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Veggie-Stuffed Bakers Recipe

Veggie-Stuffed Bakers Recipe

6 servings

 

Ingredients:

2 large Idaho potatoes

1/3 cup fat-free sour cream or plain yogurt

3/4 cup shredded fat-free Cheddar cheese, divided

1 cup each: chopped onion, green bell pepper

1/2 cup whole-kernel corn

4 cloves garlic, minced

Salt and pepper, to taste

1 cup broccoli florets, cooked crisp-tender

Method:

Pierce potatoes with a fork, grease lightly and bake at 400 degrees until tender, about 1 hour. Cut lengthwise into halves, let stand until cool enough to handle. Scoop out potatoes, being careful to leave shells intact. Mash potatoes in medium bowl, adding sour cream and half the Cheddar cheese.

 

Saute onion, bell pepper, corn, and garlic in lightly greased medium skillet until tender, about 5 minutes. Mix into potatoes, season to taste with salt and pepper. Spoon into potato shells, arrange broccoli on top and sprinkle with remaining cheese. Bake, uncovered, at 350 degrees until hot, 20 to 30 minutes.

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