• 4 baking potatoes, scrubbed
• 2 tomatoes, peeled, seeded and chopped
• 1/2 cup Spanish olives, sliced
• 1/3 cup scallions, minced
• 2 Tbs. capers, rinsed and drained
• 1 Tbs. olive oil
• 1 cup plain lowfat yogurt (optional)
• 3 Tbs. parsley, minced

Preheat oven to 400°F. Bake potatoes 45 minutes or until tender. Combine tomatoes, olives, scallions, capers and oil in a bowl. Serve potatoes topped with yogurt and olive mixture. Sprinkle with parsley.

Per serving: calories 200, fat 6.0g, 26% calories from fat, cholesterol 0mg, protein 3.8g, carbohydrates 34.6g, fiber 4.1g, sugar 4.0g, sodium 603mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information