Serves: 4
Total Calories: 325

4 potatoes medium baking (about 1 1/2 lb.)
2 tablespoons onions diced
1 teaspoon butter or margarine
2 teaspoons flour
1 zucchini medium halved lengthwise and sliced 1/4 -inch
1/2 cup hot water
2 tablespoons green bell peppers chopped
1 teaspoon beef bouillon
1 tomato medium, cut in chunks
2 tablespoons green chilies diced
1/2 teaspoon chili powder
4 ounces sharp cheddar cheese shredded (about 1 cup)

Bake potatoes

Meanwhile, in a large non-stick skillet over medium heat, sauté onion in butter for 3 minutes or until transparent. Sprinkle with flour, stirring to coat. Stir in zucchini, water, green pepper and bouillon granules. Bring to a boil reduce heat to low, cover and simmer for 3 minutes. Add tomato, green chilies and chili powder. Cover and simmer 1 to 2 minutes longer or until vegetables are crisp-tender.

Cut a cross on top of each potato and fluff insides with a fork. Place in individual ramekins or in an 8 x 8 x 2-inch baking pan.

For each potato, sprinkle with 2 tablespoons of the cheese, spoon on one-fourth of the vegetable mixture and top with 2 tablespoons additional cheese. Bake potatoes in a 400° oven for 3 minutes or until cheese melts.

If desired, serve with cherry peppers and garnish with parsley sprigs.

Nutritional Facts:

Serves: 4
Total Calories: 325
Calories from Fat: 100

More Recipes from the Potato Lover's Cookbook Cookbook:
Cheesy Potatoes And Chops
Chuckwagon Supper Pie
Country Brunch Potatoes
Deep-Dish Cottage Pie
Favorite Brunch Omelet
Garden-Stuffed Potatoes
Italian Potato Pie
Mexican-Stuffed Potatoes
Pizza-Stuffed Spuds
Potatoes Jubilee
Savory Puff Pastries