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STUFFED BAKED POTATO 
2 baked potatoes (3 oz. each)
2 tsp. butter
1/2 c. broccoli florets, blanched
1/4 c. sliced mushrooms
2 slices crisp bacon, crumbled
1 tbsp. sliced scallion (green onion)
1 oz. Cheddar cheese, shredded

Cut a thin lengthwise slice from each potato and, using a spoon, scoop out pulp from each slice and discard peel. Scoop out pulp from each potato, leaving two 1/4 inch thick shells.

In small mixing bowl combine potato pulp and butter and mash. Spoon half of potato mixture into each reserved shell. Top each potato with half of the broccoli, mushrooms, bacon and scallion; then top each with 1/2 ounce of cheese. Set stuffed potatoes on nonstick baking sheet and broil until potatoes are thoroughly heated and cheese is melted, about 2 minutes.

Each serving provides: 1/2 protein exchange; 1 bread exchange; 3/4 vegetable exchange; 1 fat exchange; 45 optional calories.

Per serving: 233 calories; 9 g protein; 12 g fat; 24 g carbohydrate; 129 mg calcium; 249 sodium; 20 mg cholesterol; 2 g dietary fiber.

Makes 2 servings.

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