Twice Baked Veggie Stuffed Potato

Ingredients

• 4 large potatoes with skin on, rinsed and scrubbed
• 1/3 cup preserved roasted peppers, coarsely chopped
• 1 small zucchini, diced
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons extra virgin olive oil + more for rubbing the potatoes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup grated non-fat cheese
• 2 tablespoons fresh parsley, finely chopped

Directions

1. Preheat the oven to 400 degrees F.
2. Pierce the potatoes with the tip of a sharp knife then rub them with extra virgin olive oil.
3. Place them on a baking dish then bake them for 1 hour or until they are tender.
4. Being careful (they can be very hot), cut the potatoes in half lengthwise then scoop out the inner pulp.
5. Collect the potato pulp then chop them coarsely.
6. In a small bowl, mix the peppers, zucchini, chopped potato pulp, Parmesan cheese, 2 tablespoons extra virgin olive oil, salt and pepper.
7. Fill the hollowed potatoes with the vegetable mixture then bake again for another 25 minutes or until the zucchini are tender.
8. Sprinkle the grated non-fat cheese on top of each of the potatoes and bake again for 5 minutes or until the cheese is completely melted.
9. Garnish with the parsley then serve.