Vegetables

Glazed Carrots Candied Sweet Potatoes Glazed Acorn Squash Bake Low Cal Stuffed Baked Potato Curry Vegetable Dip

Low Cal Stuffed Baked Potato A new way to enjoy an old favorite. Moist and tasty baked potatoes with little fat and low cholesterol. 4 large or 6 medium baking potatoes 1 cup fresh mushrooms, chopped 1 tsp. butter or margarine 1 1/2 tsp. salt Dash of pepper 3/4 cup Tree Top Unsweetened Apple Sauce 1/4 cup plain yogurt 4 to 6 cubes (1inch) of Monterey Jack Cheese Wash and then pierce potatoes with a fork. Do not grease or wrap in foil. Bake for 1 hour at 400 degrees F. When potatoes are just about done, wash and chop mushrooms and sauté them in the butter or margarine. Remove potatoes from the oven, hold them in your hand with a pot holder and cut away the top. Remove the potato insides, being careful to keep the skin whole. Combine the potato pulp with the salt, pepper, Tree Top Unsweetened Apple Sauce and yogurt and mash until fluffy with no lumps. Then add sautéed mushrooms. Put this mixture back into the potato skin. It will fill the skin and be mounded on the top. Press the cheese square into the center of the top. Bake 20 minutes more at 300 degrees F, to heat through.