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California Spud Lunch

California Spud Lunch
  • Prep 5 min
  • Total 60 min
  • Servings 2
Top baked potatoes with broccoli and sour cream for an easy lunch.
Updated December 8, 2010

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

Steps

  • 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.

Nutrition Facts

Serving Size: 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
% 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.
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