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Shrimp, Broccoli and Cheese Stuffed Baked Potatoes

with Apple Wedges and Carrot Sticks

Seafood alternatives: crabmeat, cooked salmon

Potatoes bake quickly in the microwave. Stuff these potatoes ahead and refrigerate until later. Allow an extra minute or two for re-warming chilled potatoes. For lunch, serve half a potato with apple wedges and carrot sticks, or two halves for dinner.

Ingredients:

• 2 large russet or baking potatoes (1/2 lb. each)
• 1/4 pound (4 oz.) tiny cooked and peeled shrimp
• 1/2 of a 10-ounce package frozen chopped broccoli or broccoli spears, thawed
• 1/2 cup (2 oz.) shredded Cheddar cheese
• 1/2 cup plain lowfat yogurt
• 1/4 cup nonfat or regular mayonnaise
• 1/4 cup chopped green onions
• 1 teaspoon dry dill weed
• Salt and pepper

Preparation:

1. Scrub potatoes and prick several times with a fork. Set potatoes on a paper towel and microwave on HIGH (100% power) 4 minutes. Turn potatoes over and microwave until tender but still slightly firm in center when pierced with a fork, 3 to 4 minutes more. Remove from oven, wrap in foil and let stand until very tender in center, about 10 minutes.

2. Rinse shrimp and pat dry. Drain broccoli; chop spears. In a bowl, combine shrimp, broccoli, cheese, yogurt, mayonnaise, onion and dill.

3. Unwrap potatoes and cut in half lengthwise. Scoop potato meat from skin, leaving about 1/4 inch all around. Add potato meat to shrimp mixture and stir well. Add salt and pepper to taste.

4. Mound mixture in potato shells. Set stuffed potatoes on a plate and microwave on HIGH (100% power) until heated through, about 3 minutes.

Makes 4 servings. Per serving: 259 cal. / 15g prot. / 34g carbo. / 4g sat. / 2g mono. / 2g poly. / .1g om-3 / 79mg chol. / 208mg sdm.