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California Spud Lunch

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

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  • prep time 5 min
  • total time 60 min
  • ingredients 6
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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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%;
Vitamin C
24%;
Calcium
4%;
Iron
4%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.