California Spud Lunch

California Spud Lunch

Top baked potatoes with broccoli and sour cream for an easy lunch.

Prep Time

05

Minutes

Total Time

1:00

Hr:Mins

Makes

2

servings

2
large baking potatoes, such as russets (about 8 ounces each)
1/4
cup reduced-fat sour cream
1/8
teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
3/4
cup frozen broccoli, cooked and drained
1
tablespoon chopped red bell pepper
  1. 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.
Makes 2 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 10mg;
  • Sodium 45mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 3g,
  • Protein 5g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.