Skip to Content
Menu

California Spud Lunch

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Dec 8, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Top baked potatoes with broccoli and sour cream for an easy lunch.

California Spud Lunch

  • Prep Time 5 min
  • Total 60 min
  • Servings 2
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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

170 Calories
2g Total Fat
5g Protein
36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
20
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%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved