Cheesy Vegetable-Stuffed Potatoes

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.