Although this can be served as a dinner entree, you can fix it any time of day. It takes only minutes to cook potatoes in the microwave oven.
Serves 4.
4 large baking potatoes, scrubbed
1/4 C vegetable stock or canned broth
1 t olive oil
1/2 C finely chopped onion
2 cloves garlic, minced
1/4 C chopped red bell pepper
1/2 C chopped broccoli
1 T toasted sunflower seeds
1/2 C part-skim ricotta cheese
1/2 C shredded low-fat Swiss cheese
2 T finely chopped green onions
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Pierce potatoes several times with a fork Microwave on high power until very tender when pierced with knife tip, turning once.
Meanwhile, in medium skillet, heat stock and oil over medium-high heat. Add onion, garlic, bell pepper, broccoli and sunflower seeds. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Remove from heat. Stir in ricotta. Set aside.
Preheat broiler. Remove potatoes from microwave, let cool slightly, then split tops open lengthwise. Transfer split potatoes to baking dish. Spoon vegetable mixture into potatoes. Top with cheese and green onions. Broil until cheese melts, about 2 minutes.
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