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Curried Vegetable Stuffed Potatoes Recipe

Curried Vegetable Stuffed Potatoes Recipe

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Ingredients:

Serving

4 (8-oz) baking potatoes
cooking spray
1 tsp grated fresh ginger
3 cups frozen broccoli , onion , red pepper , and mushroom mix
1 (14.5-oz) can no-salt-added stewed tomatoes, undrained and chopped
1 1/2 tsp curry powder
1/4 tsp salt
1/8 to 1/4 tsp ground red or black pepper

Directions:

Preheat oven to 400°.
Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes to 1 hour or until done.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ginger, and cook, stirring constantly, 1 minute. Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.
Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	78.03 Kcal (327 kJ)
Calories from fat	0.99 Kcal
		% Daily Value*
Total Fat	0.11g	0%
Sodium	193.48mg	8%
Potassium	473.16mg	10%
Total Carbs	14.8g	5%
Sugars	1.96g	8%
Dietary Fiber	6.22g	25%
Protein	6.07g	12%
Vitamin C	122.7mg	204%
Iron	2.1mg	12%
Calcium	86.4mg	9%

Amount Per 100 g
Calories	36.34 Kcal (152 kJ)
Calories from fat	0.46 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	90.11mg	8%
Potassium	220.38mg	10%
Total Carbs	6.89g	5%
Sugars	0.91g	8%
Dietary Fiber	2.9g	25%
Protein	2.83g	12%
Vitamin C	57.1mg	204%
Iron	1mg	12%
Calcium	40.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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