Low-Fat Stuffed Potatoes

Ingredients

• 1 c julienned carrots
• 1 c red bell pepper
• 14 tsp Italian seasoning
• 1 Tbsp margarine
• 1 c julienned zucchini
• 4 8 oz potatoes baked hot
• 2 oz low-fat Monterey Jack cheese

Directions

1. In a large skillet over medium-high heat cook and stir carrots peppers and Italian seasoning in margarine until vegetables are tender-crisp
2. Add zucchini
3. Cook and stir until tender about 1 minute
4. Carefully cut or pierce tops of potatoes lengthwise and push ends to open