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.
Calories 245 (Calories from Fat 65)
Fat 7g (Saturated 4g)
Carbohydrate 31g (Dietary Fiber 3g)
% 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 Loaded Potatoes recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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