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Potatoes with Toppers

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  • Prep 20 min
  • Total 20 min
  • Servings 2
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To each his (or her) own! Offer an array of potato toppers to keep everyone happy.
Updated Aug 14, 2006
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Ingredients

Potatoes

  • 2 medium baking potatoes

Toppers

  • Sour cream and finely chopped green onion
  • Hot cooked chopped broccoli and shredded mozzarella cheese
  • Hot chili and shredded Cheddar cheese
  • Whipped cream cheese

Steps

  • 1
    Scrub potatoes; prick several times with fork to allow steam to escape. Place potatoes on microwavable plate. Microwave uncovered on High 3 minutes; turn potatoes over. Microwave 3 minutes 30 seconds to 5 minutes longer or until tender. Wrap potatoes in foil; let stand 5 minutes.
  • 2
    Cut slit in tops of potatoes and carefully squeeze to open. Top each with desired topper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Go ahead and make this recipe a couple of times so you have leftover baked potatoes. The baked potatoes reheat quickly in an oven (the dry heat of the oven will crisp up the skin).
  • tip 2
    You can serve these make-your-own potatoes on the side, or make a meal out of them by adding shredded chicken or canned beans, rinsed and drained, to the list of toppings.

Nutrition

220 Calories, 6g Total Fat, 5g Protein, 38g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving (with sour cream and green onion topper)
Calories
220
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
30mg
1%
Potassium
970mg
28%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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