Serves: 4
Total Calories: 412

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.

Nutritional Facts:

Serves: 4
Total Calories: 412
Calories from Fat: 85

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