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Stuffed Potato with Goat Cheese and Arugula

6

Meal Items

uncooked russet potato

1 small

4

low-fat milk

3 Tbsp

1

reduced-fat goat cheese

1½ Tbsp

1

table salt

1 pinch

0

black pepper

1 pinch

0

arugula

1 cup(s)

0

roasted red peppers (packed in water)

¼ cup(s), chopped

0

chives

1 Tbsp, chopped

0

Notes

Prick potato with fork and microwave on high until tender, about 6 minutes. Cut potato in half; scoop potato flesh into a bowl. Add milk, cheese, salt and pepper, and mash with a fork; stir in remaining ingredients. Spoon mixture back into potato shell; microwave, uncovered, on high until filling is hot, 1-2 minutes. Garnish with chives.

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