3 lg Baking potatoes -- 3 oz

2 tablespoons Skim milk 1/4 cup Green onion — sliced 1/4 teaspoon
Pepper 1/2 cup Broccoli flowerettes 1/2 cup Sweet red pepper — cut into
1/2 cup Cauliflower flowerettes 1/2 cup Water 1/2 pound FF Process
Cheese Product — cut into 1″ cubes 1/2 cup Skim milk 1/4 teaspoon Dill
weed

Heat oven to 350 F. Clean and scrub potatoes. Prick several times with
fork. Bake directly on oven rack for 1 hour or until softened (or
e for approx. 3-4 minutes each). Remove from oven and cut potatoes
in half lengthwise. Holding each potato half in a towel, scoop out center,
leaving a 1/4″ shell. With mixer, beat togethr cooked potato, 2 tb skim
milk, green onions and pepper, beating until smooth. Fill potato shells
with mixture and keep warm. Cook broccoli, red pepper slices and
cauliflower in water until crisp-tender. Drain. In same saucepan, place
cheese cubes and milk. Cook over medium heat, stirring occasionally, until
cheese melts. Stir in vegetables and dill weed. Serve over potatoes. 6
servings, each 103 calories, 10 g protein, 16 g carbohydrates, 0 g fat, 7
mg cholesterol, 547 mg sodium.