Veggie-Topped Potato

Ingredients:

* ¼ cup hot chopped vegetables of choice
* 1 hot baked potato, split
*

2 tablespoons reduced fat cheddar cheese, shredded

Directions:

1.

Spoon vegetables onto potatoes. Top each half with 1 tablespoon of cheese.


Each serving provides:

* 188 calories
* 3 grams of fat
* 2 grams of saturated fat
* 10 mg of cholesterol
* 142 mg of sodium
*