Serves: 4
Total Calories: 343

4 russet potatoes medium
2 tablespoons onions diced
1 teaspoon 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 (1 cup)

Preheat oven to 400°. Scrub, dry and prick potatoes. Bake for 1 hour or until tender.

Meanwhile, in a large non-stick skillet over medium heat, sauté onion in margarine 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 for 3 minutes or until cheese melts.

Nutritional Facts:

Serves: 4
Total Calories: 343
Calories from Fat: 95

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque