Ingredients
2
large baking potatoes, such as russets (about 8 ounces each)
1/4
cup reduced-fat sour cream
1/8
teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
3/4
cup frozen broccoli, cooked and drained
1
tablespoon chopped red bell pepper
Preparation
Heat oven to 400°. Prick potatoes with fork. Place in pie plate, 9x1 1/4-inches or 10x1 1/2 inches. Bake 45 to 55 minutes. Slit tops of potatoes and squeeze open. Mix sour cream, seasoning blend and butter-flavored sprinkles. Spoon onto potatoes; top with broccoli and red peppers.
