Directions:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
- In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Sprinkle with salt and keep warm.
- Combine spreadable cheese and sour cream. With a sharp knife, cut an X in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.5 Kcal (714 kJ) | ||
| Calories from fat | 22.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Cholesterol | 5.48mg | 2% | |
| Sodium | 99.31mg | 4% | |
| Potassium | 408.7mg | 9% | |
| Total Carbs | 14.69g | 5% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 87.36 Kcal (366 kJ) | ||
| Calories from fat | 11.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 4% | |
|---|---|---|---|
| Cholesterol | 2.81mg | 2% | |
| Sodium | 50.88mg | 4% | |
| Potassium | 209.42mg | 9% | |
| Total Carbs | 7.53g | 5% | |
| Sugars | 3.45g | 27% | |
| Dietary Fiber | 2.26g | 18% | |
| Protein | 4.21g | 16% | |
| Vitamin C | 5.1mg | 17% | |
| Iron | 0.5mg | 6% | |
| Calcium | 31.4mg | 6% | |
* 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.
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