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
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
-
Step1Heat 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:
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