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If you enjoy a baked potato with salad, you'll love this recipe.
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It offers the best of both worlds: A twice-baked potato with a piping-warm creamy filling is topped with crispy vegetables.
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1.
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OVEN: preheat to 425F degrees.
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For crisp skin, creamy centers, scrub potatoes with a brush.
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Pat dry.
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Prick in several places with a fork to help release steam.
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Wrap the potatoes in foil for a moisture texture.
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Bake on a baking sheet for 40 to 60 min, or possibly till tender.
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Lower heat to 350F degrees.
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2.
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Meanwhile, combine onion, green onions, carrot, cucumber, radishes, vinegar, and basil.
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Mix well, set aside.
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3.
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When potatoes are done, cut a 1-inch slice from the top of each potato.
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Using a spoon, carefully scoop out the pulp from each potato, leaving a thin shell.
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With an electric mixer on low speed or possibly a potato masher, beat or possibly mash potato pulp with yogurt, parmesan, lowfat milk, margarine, and pepper till smooth.
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4.
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Stuff potato mix into shells.
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Place on baking sheet and bake for 25 to 30 min.
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Serve warm, topped with vegetable mix.
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MICROWAVE: On a microwave-safe plate, arrange prepared potatoes in spoke fashion.
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Cook, uncovered on 100 percent power for 18 to 22 min, or possibly till tender, rearranging and turning potatoes over once.
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Remove potatoes from microwave and wrap in foil.
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Let stand for 5 - 10 min.
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Continue as directed in the recipe, and bake the stuffed potatoes in conventional oven for best results.
