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Baked Idaho® Potatoes with Red Pepper & Cheddar Cheese
Yield: Serves 24
Ingredients
- 24 Idaho Potatoes
- 6 cups Sliced red bell peppers
- 3 cups Sliced red onion
- 2 Tbsp Olive oil
- Salt and black pepper to taste
- 3 cups Plain lowfat yogurt
- 8 cups Grated cheddar cheese
- 1/2 cup Sliced green onions
Directions
- Scrub potatoes; dry and pierce with fork. Bake in 425°F. 45 to 60 minutes, or until tender.
- Saute peppers and onions in olive oil in a large skillet over medium heat for 4-5 minutes, or until soft. Season with salt and pepper to taste.
- To serve: Blossom each potato with a fork. Top each with 2 Tablespoons yogurt and 1/3 cup cheese. Broil until cheese is melted. Top each with 1/4 cup red pepper mixture, and garnish with 1 teaspoon green onion.
Estimated Nutritional Analysis per Serving:
Approximately 413 calories, 16 g protein, 14.4 g fat, 56.1 g carbohydrates, 41.9 mg cholesterol, 5.24 g dietary fiber and 274 mg sodium per serving.
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