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California Spud Lunch

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California Spud Lunch
  • Prep Time 5 min
  • Total Time 60 min
  • Servings 2
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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

Directions

  • 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
(
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%
*Percent Daily Values are based on a 2,000 calorie diet.
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