California Spud Lunch

  • Prep Time 5 min
  • Total Time 60 min
  • Servings 2

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
20
% Daily Value
Total Fat
2g
2%
Saturated Fat
1g
1%
Cholesterol
10mg
10%
Sodium
45mg
45%
Total Carbohydrate
36g
36%
Dietary Fiber
3g
3%
Protein
5g
5%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
24%
24%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.