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Don't banish baked potatoes to a side dish; stuff it with goodies and serve it as a snack.

Source: Martha Stewart Baby, Special Issue 2000
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Ingredients

Directions

Cook's Notes

For a hearty snack or light meal, top baked potatoes with any of these combinations: 1 tablespoon low-fat yogurt or sour cream and 1 tablespoon black-olive tapenade; 1/4 cup cooked lentils, 1 tablespoon crumbled feta cheese, and a drizzling of extra-virgin olive oil; 1/4 cup cubed tofu, 1 tablespoon sliced scallions, 1 tablespoon light soy sauce, and 1 tablespoon sesame seeds; or 4 steamed asparagus spears, 1/4 cup cooked green peas, lemon zest, and a drizzling of extra-virgin olive oil.

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