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Quick & Healthy Baked Potatoes
Ingredients
- 4 5 - 6 ounces Russet potatoes, scrubbed
- 1/4 cup nonfat plain yogurt
- 4 teaspoons healthy buttery spread
- 1/2 teaspoon garlic or seasoned salt
- Snipped fresh chives or green onion tops (optional)
Directions
1. Cut a wedge out of each potato about 1/8-inch wide and 1-inch deep and place in a microwave-safe dish. Microwave on HIGH, uncovered, for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave. Carefully make a slit in the top of each potato and fluff with a fork. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato; sprinkle with chives if desired.
From the Test KitchenBroccoli Cheddar Baked Potatoes:
- Place 3 cups tiny broccoli flowerettes in a small bowl with 1 tablespoon water. Cover and microwave on HIGH for 2 minutes. Drain and spoon equal amounts onto each seasoned potato. Sprinkle each with 1/4 cup reduced-fat sharp Cheddar cheese and microwave on HIGH for 2 minutes more to melt cheese.
- Place 16 slices turkey pepperoni on a plate and microwave on HIGH for 45 to 60 seconds to crisp. Top each seasoned potato with 1/4 cup warm pasta sauce, 1/4 cup Italian blend shredded cheese, 1 tablespoon minced green pepper and 1 tablespoon sliced green onion. Microwave on HIGH for 2 minutes to melt cheese, then, top with coarsely crumbled pepperoni slices.
- Stir 2 cups coarsely chopped fresh spinach into 1/2 cup light Alfredo sauce. Cover and microwave on HIGH for 2 minutes. Spoon equal amounts onto each seasoned potato, then sprinkle with shredded Parmesan cheese, if desired.
Nutrition Facts
(Quick & Healthy Baked Potatoes)
- Servings Per Recipe 4,
- cal. (kcal) 160,
- Fat, total (g) 3,
- carb. (g) 29,
- fiber (g) 2,
- pro. (g) 4,
- vit. C (mg) 30,
- sodium (mg) 160,
- Potassium (mg) 651,
- Percent Daily Values are based on a 2,000 calorie diet
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