Veggie-Cheese Spud Stuffer
Equipment
- Cutting Board
- Knife
- Fork
- Bowl
- Microwave
Ingredients
- Ingredients
- 2 tablespoons light sour cream
- 2 tablespoons chopped broccoli
- 2 tablespoons chopped yellow squash
- 1 tablespoon water
- 2 tablespoons shredded low fat cheddar cheese
- 1 tablespoon sliced green onion
- 1 medium baked sweet potato
Instructions
- Directions
- Wash hands with warm water and soap.
- Wash vegetables before preparing.
- Let your baked sweet potato cool slightly. Carefully cut open the top.
- Place sour cream inside the sweet potato and use a fork to mix.
- Combine broccoli, squash, and water in a microwave safe bowl. Cover the bowl with a lid or plastic wrap. Be sure to leave a little opening for the steam to get out.
- Microwave on high for 2 minutes. Use a pot holder to remove the bowl from the microwave because it may be hot.
- Let stand for 1 minute and them remove lid. Drain water.
- Spoon broccoli and squash onto the baked potato. Top the sweet potato with cheese and green onion.
- Serve immediately.
Notes
Nutrition Facts (Per Serving)
Nutrient analysis per serving (1 baked potato): Calories 180; Carbohydrate 27 g; Protein 8 g; Total Fat 4 g; Saturated Fat 2 g; Trans Fat 0 g; Cholesterol 15 mg; Fiber 4 g; Total Sugars 10 g; Sodium 150 mg; Calcium 171 mg; Folate 15 mcg; Iron 1.0 mg; Percent Calories from Fat 20%.
Makes 1 serving
Nutrient analysis per serving (1 baked potato): Calories 180; Carbohydrate 27 g; Protein 8 g; Total Fat 4 g; Saturated Fat 2 g; Trans Fat 0 g; Cholesterol 15 mg; Fiber 4 g; Total Sugars 10 g; Sodium 150 mg; Calcium 171 mg; Folate 15 mcg; Iron 1.0 mg; Percent Calories from Fat 20%.
Makes 1 serving
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