from “The 300-Calorie One-Dish Meal Cookbook
servings – 6 points
4 8-oz. baking potatoes
cup julienned zucchini
cups fresh sliced mushrooms
cup chopped onion
cup chopped bell pepper
cup chopped fresh tomatoes
(5 1/2 oz.) can Spicy V-8
tsp. dried oregano
cup chopped parsley
tsp. black pepper
cup 2% milk shredded cheddar and Monterey Jack cheese blend
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
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
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.