Garden stuffed potatoes Zing: 543210 challenge

By Kimberly Adler-Morelli

The Zing543210 project  has an easy-to-follow formula you can use to start living a healthier life.

Aim for these goals every day:

• 5 servings of fruits and vegetables
• 4 positive affirmations
• 3 belly laughs
• 2 hours or less of recreational screen time
• 1 hour of outdoor activity
• 0 sugar-sweetened beverages

Having trouble eating enough veggies? Or maybe your kids aren’t fans? Consider letting your children help in the kitchen. Cooking with kids teaches them to make healthy choices. And when they help prepare foods, they’re more likely to eat and enjoy them. Look for healthy recipes that are fun to assemble and include several types of vegetables.

Check off some veggie servings and join our Zing543210 challenge by showing us your spin on these garden stuffed potatoes (details below). You don’t have to cook with a child — it’s fun for adults, too!

Ingredients:

• 2 large russet baking potatoes
• 1 to 2 green onions (the white and part of the green), finely chopped
• ¼ cup nonfat or light sour cream
• 1 tablespoon whipped butter or lower-fat margarine
• Black pepper to taste
• ½ teaspoon parsley flakes
• ½ teaspoon Italian herb blend
• ½ cup reduced fat, shredded sharp cheddar cheese
• 3 tablespoons shredded Parmesan cheese
• 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
• 1 cup cooked, chopped vegetables such as broccoli florets, bell pepper, cauliflower, etc. — the more colorful, the better!

Instructions (all completed with adult supervision):

1. Pierce potatoes with a fork and microwave or bake until tender. Meanwhile, combine the remaining ingredients (except vegetables).
2. Cut potatoes in half and scoop out the center. Add the scooped-out potato and the vegetable pieces to the mixture then spoon into potato halves. 
3. Microwave each half for about 1 minute or broil halves until lightly browned on top.

Adapted from webmd.com.