6 medium potatoes
1 onion, chopped
2 green onions chopped
1 small carrot, shredded
1/4 cup peeled, finely chopped cucumber
2 radishes, shredded
2 tablespoons cider vinegar
1 tablespoon chopped fresh basil
1/2 cup plain nonfat yogurt
1/4 cup grated Parmesan cheese
1/4 cup fat-free milk
1 teaspoon light margarine
ground pepper
-Preheat oven to 350 degrees F.
-Bake potatoes for 40 to 60 minutes, or until tender.
-Meanwhile, combine onion, green onions, carrot, cucumber, radishes, vinegar, and basil. Mix well and set aside.
-Cut a 1-inch slice from the top of each potato. Using a spoon, carefully scoop out the pulp from each potato, leaving a thin shell.
-Beat or mash potato pulp with yogurt, Parmesan cheese, milk, margarine, and pepper until smooth.
-Stuff potato mixture into shells.
-Place on baking sheet and bake for 25 to 30 minutes.
-Serve hot, topped with vegetable mixture.
Calories: 178
Protein: 6 g
Carbohydrates: 36 g
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 3 mg
Sodium: 105 mg