4 medium baking potatoes
1/2 pound ground American Lamb
1/3 cup finely chopped onion
1/3 cup chopped green bell pepper
1/4 cup chopped mushrooms
2 teaspoons chopped parsley leaves
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 cup plain nonfat yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated part-skim mozzarella cheese, divided
1/2 cup pizza sauce
12 sliced black olives, optional
2 tablespoons finely grated Parmesan cheese
Servings: 4
1. Pierce baking potatoes with fork. Microwave on high power for 14 to 16 minutes (or according to manufacturer's directions) or bake potatoes in conventional oven at 350°F for 50 minutes or until done. Cool. Wrap in kitchen towel, let stand 15 to 20 minutes.
2. In medium skilled sprayed with nonstick cooking spray, cook and crumble lamb until no longer pink; drain. Add onion, bell pepper and mushrooms; cook for 2 minutes. Stir in parsley, Italian seasoning and garlic powder.
3. Cut off top 1/2 inch of each potato. Scoop out pulp and place in mixer bowl. Add yogurt, salt, pepper and beat until fluffy. With spoon, mix in 2/3 cup mozzarella cheese and ground lamb mixture. Stuff potato shells with mixture. Top each potato with pizza sauce, remaining mozzarella cheese, olives and Parmesan cheese. Bake in 400ºF oven for 20 minutes or until bubbly.
1/2 pound ground American Lamb
1/3 cup finely chopped onion
1/3 cup chopped green bell pepper
1/4 cup chopped mushrooms
2 teaspoons chopped parsley leaves
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 cup plain nonfat yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated part-skim mozzarella cheese, divided
1/2 cup pizza sauce
12 sliced black olives, optional
2 tablespoons finely grated Parmesan cheese
Servings: 4
1. Pierce baking potatoes with fork. Microwave on high power for 14 to 16 minutes (or according to manufacturer's directions) or bake potatoes in conventional oven at 350°F for 50 minutes or until done. Cool. Wrap in kitchen towel, let stand 15 to 20 minutes.
2. In medium skilled sprayed with nonstick cooking spray, cook and crumble lamb until no longer pink; drain. Add onion, bell pepper and mushrooms; cook for 2 minutes. Stir in parsley, Italian seasoning and garlic powder.
3. Cut off top 1/2 inch of each potato. Scoop out pulp and place in mixer bowl. Add yogurt, salt, pepper and beat until fluffy. With spoon, mix in 2/3 cup mozzarella cheese and ground lamb mixture. Stuff potato shells with mixture. Top each potato with pizza sauce, remaining mozzarella cheese, olives and Parmesan cheese. Bake in 400ºF oven for 20 minutes or until bubbly.
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