Baked Idaho® Potatoes with Red Pepper & Cheddar Cheese
Yield: Serves 24 Calories: 413 Sodium: 274 mg Fat: 14.4 g Fiber: 5.24 g Protein: 16 g Cholesterol: 49.9 mg
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
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.