CHIPOTLE CHAYOTE TWICEBAKED POTATOES (WEDNESDAY)

Servings: makes 4 servings Preparation time: 15 minutes Cooking time: about 25 minutes, plus potatoes 2 teaspoons light butterflavored spread 1 cup chopped onion ¼ cup canned reducedsodium black beans, rinsed ¼ cup frozen corn ¼ cup chopped fresh chayote or zucchini 4 (5- to 6-ounce) baking potatoes ½ cup fat-free plain yogurt ½ teaspoon garlic powder ¼ teaspoon coarse salt Freshly ground pepper to taste ½ cup shredded reducedfat Mexican-blend cheese ⅓ cup chipotle or other salsa Sliced avocado for garnish

Heat oven to 425 degrees. Melt spread in a medium nonstick skillet.

Add onion, beans, corn and chayote. Cook 10 minutes or until onion is softened. Meanwhile, pierce and microwave potatoes 6 minutes per pound on high (100% power). Remove from microwave, wrap in terry towel and let rest 3 minutes. Remove from towel; let cool slightly. Cut in half lengthwise; carefully scoop out potato pulp, leaving ¼inch shell. Mash potato pulp; stir in cooked vegetables, yogurt, garlic powder, salt, pepper, cheese and salsa. Place potato skins on rimmed baking sheet. Spoon potato mixture into shells. Bake 20 minutes or until lightly browned. Garnish with avocado and serve.

Per serving: 232 calories, 10 grams protein, 5 grams fat (18% calories from fat), 2.2 grams saturated fat, 39 grams carbohydrate, 9 milligrams cholesterol, 428 milligrams sodium, 4 grams fiber. Carb count: 2.5.