Date: Fri, 29 Sep 1995 07:00:52 -0400
From: email@example.com (Bob Lade)
Inspired by previous potato topping postings, I submit
4 large potatoes (baked)
1/2 green pepper chopped
1/2 onion chopped
8 oz can mushrooms chopped
2 tsp parsley
1/8 tsp garlic powder
1/8 tsp crushed red pepper
1/2 cup no-fat yogurt
1/2 tsp salt
1/2 tsp pepper
1/2 cup no-fat cheddar cheese
8 oz can tomato sauce
1/2 tsp basil
1/2 tsp oregano
1/4 cup no-fat parmesan cheese
1/4 cup chopped black olives (optional)
When potatoes are cool, cut in half and scoop out pulp.
Mash with yogurt, salt and pepper. Saute green pepper,
onions and mushrooms 3 min in one tsp of water. Add
parsley, garlic, and red peppers to vegetables then add
to potato mix along with cheddar cheese. Mix well and
fill potato skins. Combine tomato sauce, basil and oregano.
Place potatoes on baking sheet, spoon tomato sauce over them
and sprinkle with chopped black olives and parmesan cheese.
Bake at 400 F for 20 minutes.
Note: You can wrap unbaked potatoes in aluminum foil and
freeze for later use. Just thaw and bake when you're in
the mood for a little no-fat pizza flavor. Best consumed
with a glass of good chilled chianti!