Top baked potatoes with broccoli and sour cream for an easy lunch.
large baking potatoes, such as russets (about 8 ounces each)
cup reduced-fat sour cream
teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
cup frozen broccoli, cooked and drained
tablespoon chopped red bell pepper
Heat oven to 400°. Prick potatoes with fork. Place in pie plate, 9x1 1/4-inches or 10x1 1/2 inches. Bake 45 to 55 minutes. Slit tops of potatoes and squeeze open. Mix sour cream, seasoning blend and butter-flavored sprinkles. Spoon onto potatoes; top with broccoli and red peppers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.