4 SERVINGS DAIRY-FREE These stuffed potatoes are sure to be a family favorite. The vegetable stew also makes a great topping over baked sweet potatoes. Preheat oven to 400 F. Pierce potatoes with tines of fork and bake until tender, about 1 hour. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes. Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes. Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper. To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center. PER SERVING: 392 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 80G CARB.; 0 CHOL.; 1,225MG SOD.; 13G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 40
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|Serving Size: 1 Serving (1230g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 111 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 153.1mg||5 %|
|Potassium 1551.8mg||41 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 30.6g|
|Protein 8.2g||12 %|
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Calories per serving: 281
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