Vegetable Stuffed Potatoes

1. 1

   In large skillet, over medium heat, cook carrots, pepper, and Italian seasonings in margarine until vegetables are tender-crisp. Add zucchini, cook until tender, about 1 minute more.

2. 2

   Slit potatoes lengthwise and push ends to center to open.

3. 3

   Divide and spoon vegetable mixture into each potato.

4. 4

   Top with cheese.

5. 5

   Bake at 375u00b0 for 5 minutes or until cheese melts.

6. 6

   Makes 4 servings 255 calories; 6 grams fat; 142 mg. sodium per serving.

No additional tips available.