Veggie-Topped Baked Potato

Serves: 
4
Ingredients: 

4 potatoes, scrubbed

1 cup fresh or frozen broccoli or other vegetables, cooked and chopped

8 tablespoons of reduced-fat cheese dip or salsa

Instructions: 

Oven Method: 

  1. Wash potatoes by scrubbing with a clean, soft sponge or brush. Cut off any bad spots. 
  2. Pierce potatoes in several places with knife. Set whole potatoes on an oven rack or baking sheet. Bake at 400 °F until tender, about 45-60 minutes. 
  3. Cut an X on the top of the potato, and fill with cooked vegetables. 
  4. Cover with cheese or salsa. 

Microwave Method: 

  1. Wash potato by scrubbing with a clean, soft sponge or brush. Cut off any bad spots. 
  2. Pierce the potato in several places with knife. Place potato in a microwave-safe baking dish. Cook on high until tender, about 3-4 minutes. Let stand for another 2-3 minutes to distribute heat. 
  3. Cut an X on the top of the potato and fill with cooked vegetables. 
  4. Cover with cheese or salsa. 
Nutrition Facts: 

Serving size: 1 potato (served with cheese and salsa dip)

Calories: 190

Fruits and Vegetables: 11/3 cups

Fat: 2g

Fiber: 4g

Sodium: 300 mg

This material was developed by the UMass Extension Nutrition Education Program.

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