Tomato-Feta Stuffed Potato Source: Weight Watchers
10 ounces Idaho potatoes 1/2 cup tomato -- chopped 3/4 ounce crumbled feta cheese 1 tablespoon nonfat sour cream 1 pinch dried dill In small bowl combine potato flesh, tomato, feta, sour cream and dill. Bake at 375 for 15 minutes or until hot.
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