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California Spud Lunch

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  • 5 min prep time
  • 60 min total time
  • 6 ingredients
  • 2 servings
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Top baked potatoes with broccoli and sour cream for an easy lunch.

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.
  • 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 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.
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