Quick and Healthy Baked Potatoes


Quick and Healthy Baked Potatoes
4 5 to 6-ounce Russet potatoes (scrubbed)
1/4 cup Nonfat plain yogurt
4 teaspoons Healthy buttery spread
1/2 teaspoon Garlic or seasoned salt
Snipped fresh chives or green onion tops
16 slices Turkey pepperoni
1/4 cup Warm pasta sauce
1/4 cup Italian blend shredded cheese
1 tablespoon Minced green pepper
1 tablespoon Sliced green onion

Cut a wedge out of each potato about 1/8-inch wide and 1-inch deep and place in a microwave-safe dish. Microwave on HIGH, uncovered, for 10 to12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave. Carefully make a slit in the top of each potato and fluff with a fork. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato; sprinkle with chives if desired. Place 16 slices turkey pepperoni on a plate and microwave on HIGH for 45 to 60 seconds to crisp. Top each seasoned potato with pasta sauce, cheese, green pepper and green onion. Microwave on HIGH for 2 minutes to melt cheese, then, top with coarsely crumbled pepperoni slices

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