The following recipe for Vegetable-stuffed Potatoes is made with non-fat yogurt instead of sour cream. The potatoes bake in your microwave oven in about 15 minutes.
Vegetable-Stuffed Potatoes2 medium baking potatoes (about 6 ounces each)
1/2 cup plain non-fat yogurt
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked chopped broccoli
1 tablespoon chopped pimientos Prick potatoes with fork. Cook uncovered in the microwave oven on high (100 percent power) for 7 to 9 minutes, turning potatoes over after 4 minutes. Potatoes should be tender. Let stand for 5 minutes.
Cool slightly. Cut potatoes lengthwise in half. Scoop out inside, leaving thin shell. Mash potatoes until no lumps remain. Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Stuff potato shells with this mixture.
Arrange stuffed potatoes in circle on a 10-inch microwave-safe plate. Cover with waxed paper and cook on high 2 to 3 minutes or until hot. Makes 4 servings.
Nutrition information per serving: 95 cal., 5 g pro., 19 g carb., 0 g fat, 0 mg chol., 180 mg sodium, 450 mg potassium. U.S. RDA: 18 percent vit. A, 20 percent vit. C, 2 percent thiamine, 4 percent riboflavin, 6 percent niacin, 30 percent iron.
(Recipe from: "Betty Crocker Creative Recipes: Eat Healthy, Stay Healthy.")