California Spud Lunch

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

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