Adapted
from “The 300-Calorie One-Dish Meal Cookbook
4
servings – 6 points
4 8-oz. baking potatoes
Cooking
Spray
1
cup julienned zucchini
2
cups fresh sliced mushrooms
1
cup chopped onion
1/2
cup chopped bell pepper
1
cup chopped fresh tomatoes
1
(5 1/2 oz.) can Spicy V-8
1/2
tsp. dried oregano
1/4
cup chopped parsley
1/4
tsp. salt
1/8
tsp. black pepper
1
cup 2% milk shredded cheddar and Monterey Jack cheese blend
Wrap
potatoes individually with aluminum foil and bake for 1 hour at 350 degrees.
Alternately, you may pierce the potatoes with a fork and microwave until
soft.
While
potatoes are baking, coat a 10-inch nonstick skillet with cooking spray.
Over medium-high heat, sauté zucchini, mushrooms, onion, bell pepper,
tomatoes, V-8, oregano, parsley, salt, and black pepper for 5 minutes, stirring
occasionally.
When potatoes are done, split and fluff gently with a fork, being careful not to tear the skin. Spoon vegetable mixture on top of each potato. Top with cheese and bake or broil 3 – 5 minutes longer, or until cheese melts.
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