Baked Potatoes With Vegetable Topping -Aha
6 mediums baking potatoes
1 small onion finely chopped
2 green onions finely chopped both tops and whites
1 small carrot shredded
1/4 cup finely chopped cucumber
2 radishes shredded
2 tablespoons cider vinegar
1 tablespoon chopped fresh basil
1/2 cup plain nonfat yogurt
1 ounce Parmesan cheese grated
1/4 cup skim milk
1 teaspoon light margarine
freshly ground black pepper
1. OVEN: preheat to 425F degrees. For crisp skin, creamy centers, scrub potatoes with a brush. Pat dry. Prick in several places with a fork to help release steam. Wrap the potatoes in foil for a moisture texture. Bake on a baking sheet for 40 to 60 minutes, or until tender. Lower heat to 350F degrees.
MICROWAVE: On a microwave-safe plate, arrange prepared potatoes in spoke fashion. Cook, uncovered on 100 percent power for 18 to 22 minutes, or until tender, rearranging and turning potatoes over once. Remove potatoes from microwave and wrap in foil. Let stand for 5 to 10 minutes. Continue as directed in the recipe, and bake the stuffed potatoes in conventional oven for best results.