Meg’s Jack Cheese Vege-Taters

2 Russet potatoes, about 1 pound
Salt and pepper
2 tablespoons light sour cream (or try Omega Farms Nonfat Plain Yogurt)
1 tablespoon butter or margarine
1 cup small fresh vegetable pieces (try broccoli, zucchini, carrots, red and green bell peppers, corn, and sliced green onion tops)
1/2 cup shredded Omega Farms Monterey Jack Cheese
Optional: 2 to 4 tablespoons salsa

Wash potatoes and pierce a hole in them with a fork.
Put on a plate and microwave on high for 8 to 10 minutes. Cover them with a kitchen towel and make sure they are soft when you squeeze them.
Put veggies in a small bowl with a little water. Cover the bowl with plastic wrap and microwave on high for 1 minute. Drain away the water.
Cut each potato into 2 pieces and make the insides fluffy with a fork. Stir in sour cream and butter then put the veggies on top, and salsa if desired.
Sprinkle the cheese over the top and microwave for 1 minute more.

Makes 2 large or 4 small servings.

Nutritional analysis per serving: 260 calories, 10g fat, 30mg cholesterol, 290 sodium, 35g carbohydrate, 3g fiber, 9g protein.