Loaded Potato Skins

• 4 baking potatoes, cooked till tender; cooled
• 2 TBS (30 ml). margarine, melted
• 2/3 cup (150 ml) zucchini, diced
• 1/4 cup (60 ml) black olives, chopped
• 2/3 cup (150 ml) shredded monterey jack cheese, shredded
• 1/4 cup (60 ml) green onions, chopped
• 1/4 tsp (1 ml). garlic powder
• Salt & pepper to taste
• 1 tsp (5 ml). fresh rosemary, minced
• 1/4 cup (60 ml) tomatoes, diced
• 1/4 cup (60 ml) red bell peppers, diced

1. Preheat oven to 400 degrees (200 C.).
2. Cut cooked potatoes in half; scoop out insides, leaving 1/2 inch thick shells.
3. Brush inside of skins with melted margarine.
4. Place skins on baking sheet, insides up; bake till crisp.
5. Remove from oven.
6. Fills halves with remaining ingredients.
7. Bake for another 5 minutes or till cheese melts.
8. Variation: Instead of mixing tomatoes with other ingredients, top skins with tomatoes just before serving.

baking potatoes, margarine, zucchini, black olives, cheese, green onions, garlic powder, salt, fresh rosemary, tomatoes, red bell peppers

Taken from online-cookbook.com/goto/cook/rpage/000617 (may not work)