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Baked Garden Fresh Potato

  • 1 potato
  • 1/4 cup Cheddar cheese
  • 1/4 cup Parmesan cheese
  • 1/4 cup sweet garden pepper, diced
  • 1/4 cup mushrooms, coarsely chopped
  • Dried oregano
  • 2 tbsp plain, low-fat yogurt
  • Salt & pepper to taste

Set aside 2 tbsp of Cheddar cheese. Bake the potatoes for one hour, cut them in half and scoop out the pulp. Mix well with the other ingredients before placing the pulp mixture back into the skins. Bake these for 15-20 minutes. Sprinkle with the remaining Cheddar cheese and serve.