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Baked Potatoes Primavera

Baked Potatoes Primavera
Makes: 4 servings

A simple primavera sauce mixed with frozen vegetables takes baked potatoes to a new level.

Ingredients

  • 4 medium potatoes
  • 4 cups mixed vegetables (frozen)
  • 1 cup sour cream, non-fat
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • black pepper (to taste)

Directions

  1. Wash hands with soap and water.
  2. Pierce each potato several times with a fork. Microwave on high until tender, about 3-4 minutes per potato.
  3. Steam mixed vegetables until hot.
  4. Mix the sour cream with the herbs and pepper.
  5. Split the potatoes in the center and fill with steamed veggies. Top with sour cream and serve hot.

Notes

Learn more about:

Source:

Food and Health Communications, Inc.

Nutrition Information

Serving Size: 1 potato with 1/4 of topping, 1/4 of recipe (475g)
Nutrients Amount
Total Calories 324
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 5 mg
Sodium 166 mg
Carbohydrates 69 g
Dietary Fiber 12 g
Total Sugars 8 g
Added Sugars included 0 g
Protein 11 g
Vitamin D 0 mcg
Calcium 153 mg
Iron 4 mg
Potassium 1312 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 324
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 g
Omega 3 - DHA 0 g
Cholesterol 5 mg
Carbohydrates 69 g
Dietary Fiber 12 g
Total Sugars 8 g
Added Sugars included 0 g
Protein 11 g
Minerals
Calcium 153 mg
Potassium 1312 mg
Sodium 166 mg
Copper 0 mg
Iron 4 mg
Magnesium 96 mg
Phosphorus 271 mg
Selenium 4 mg
Zinc 2 mg
Vitamins
Vitamin A 430 mcg
Vitamin B6 0.7 mg
Vitamin B12 0.2 mcg
Vitamin C 22 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 50 mcg
Folate 91 mcg
Thiamin 0.3 mg
Riboflavin 0.4 mg
Niacin 4 mg
Choline 81 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Dairy 1/4 cups
Vegetables 2 1/2 cups
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