• Scrub potatoes and prick skins with the tines of a fork. On a microwave-safe plate arrange potatoes, spoke fashion.

  • Micro-cook potatoes on 100 percent power (high) for 14 to 17 minutes or until tender, rearranging once. Let stand 5 minutes.

  • Meanwhile, stir together sour cream and salad dressing. Cut a slit in the top of each potato. Press on ends to open slit. Spoon some topping over each potato.

Nutrition Facts

204 calories; 8 g total fat; 4 g saturated fat; 13 mg cholesterol; 72 mg sodium. 28 g carbohydrates; 3 g fiber; 5 g protein; 41 RE vitamin a; 25 mg vitamin c; 40 mg calcium; 1 mg iron;