Roasted Veggie-Stuffed Potatoes Recipe

Ingredients

• 2 baking potatoes (6 oz. each)
• ½ of a medium red sweet pepper, cut into ¾-inch pieces
• ½ of a medium onion, cut into ½-inch wedges
• ½ of a medium zucchini or yellow squash, cut into ¾-inch cubes
• 1 tsp olive oil
• ½ tsp dried oregano, crushed
• 0.12 tsp black pepper
• ¼ cup fat-free sour cream
• 0.12 tsp salt
• ¼ cup crumbled reduced-fat or fat-free feta cheese
• 2 Tbsp pine nuts, toasted

1. Scrub potatoes; pat dry. Prick potatoes with a fork; wrap each potato in foil. Place the wrapped potatoes in a 3-½- or 4-quart slow cooker. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
2. Fold a 24×18-inch sheet of heavy foil in half to form an 18×12-inch rectangle. In a medium bowl combine sweet pepper, onion, zucchini, oil, oregano, and 1⁄8 tsp. black pepper; place mixture in center of foil. Bring up long sides of foil and fold to seal. Roll up short sides of foil to completely enclose vegetables, leaving space for steam to build. Place foil packet on top of potatoes in cooker.
3. Cover and cook on low-heat setting for 3 to 4 hours longer or on high-heat setting for 1-½ to 2 hours longer.
4. Remove foil packet and potatoes from cooker. Carefully unwrap potatoes and place on serving plates. Cut potatoes in half lengthwise, cutting to but not through the bottom of each potato. Fluff potatoes with a fork. Carefully open foil packet with vegetables. Top potatoes with sour cream and vegetables; sprinkle with 1⁄8 tsp. salt. Sprinkle with feta cheese and pine nuts.