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Grecian Stuffed Potato

 

Ingredients  
 
4 (6-ounce) baking potatoes
1 (15-ounce) can no-salt-added garbanzo beans, drained
1/4 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon fresh lemon juice, divided
1 1/4 teaspoons no-salt-added Greek seasoning, divided
1/4 teaspoon salt, divided
3 cups diced tomato
3 tablespoons sliced ripe olives
1/4 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
 
Directions:
 
Scrub potatoes; prick each several times with a fork. Bake at 400 degrees for 45 minutes or until done.  
Position knife blade in food processor bowl; add beans, water, 1/4 cup lemon juice, 1/2 teaspoon Greek seasoning, and 1/4 teaspoon salt. Process 1 minute or until smooth. Combine remaining 1 tablespoon lemon juice, 1 teaspoon seasoning, and 1/4 teaspoon salt; add tomato, olives, and pepper, stirring well.  
Combine reserved 1 tablespoon margarine, 1/3 cup juice, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet.  
Cut a lengthwise slit in top of each potato. Press end of each potato toward center, pushing pulp up. Top evenly with bean mixture and tomato mixture; sprinkle with cheese.  
 
 
Per Serving
 
Carbohydrate 66.3 g
Protein 15.5 g
Fat 5.9 g
Fiber 8.1 g
Cholesterol 6 mg
Sodium 645 mg  
 
 Exchanges
 
2 Lean Meat
3 Starch
1 Vegetable

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