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Cook'n with Betty Crocker 
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Loaded Potatoes |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Cook: 5 min Stand: 5 min These quick-baked and moist potatoes overflow with layers and layers of flavor! Red potatoes are used because the contain more moisture than the drier, flakier russets, but you can use baking potatoes and still get the same great flavor. 4 medium unpeeled red potatoes 1 (8-ounce) package sliced mushrooms 3/4 cup chopped fully cooked lower-fat, lower-sodium ham 8 medium green onions, sliced (1/2 cup) 1/8 teaspoon ground cayenne pepper 1/2 cup fat-free sour cream 1/2 cup shredded reduced-fat sharp cheddar cheese (2 ounces) 1. Pierce potatoes with fork. Arrange potatoes about 1 inch apart in circle on microwavable paper towel. Microwave uncovered on High 8 to 10 minutes until tender. (Or bake potatoes in 375 oven 1 to 1 1/2 hours.) Let potatoes stand until cool enough to handle. 2. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook mushrooms in Duth oven 1 minute, stirring frequently, reduce heat to medium. Cover and cook 3 minutes; remove from heat. STir in ham, onions and red pepper. Cover and let stand 5 minutes. 3. Split baked potatoes lengthwise in half; fluff with fork. Spread 1 tablespoon of the sour cream over each potato half. Top with ham mixture and cheese. NUTRITION INFORMATION 1 Serving Calories 245 (Calories from Fat 65) Fat 7g (Saturated 4g) Cholesterol 35mg Sodium 480mg Carbohydrate 31g (Dietary Fiber 3g) Protein 17g % DAILY VALUE: Vitamin A 8%; Vitamin C 14%; Calcium 14%; Iron 10% DIET EXCHANGES: 2 Starch, 1 Medium-Fat Meat, 1 Fat From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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