Low-fat baked potatoes with toppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| large | Russet baking potatoes; (one for each person) | |
| Frozen corn | ||
| Frozen peas | ||
| Low-fat brown gravy mix; (in packets) | ||
| Canned sliced mushrooms; (or sliced fresh mushrooms) | ||
Directions
Scrub potatoes, poke several places with a fork, and microwave until done (rotate potatoes during microwaving) Cook frozen peas and corn according to directions (stove-top or microwave) Make gravy according to directions, adding sliced mushrooms Open potato on plate, place vegetables on top, place mushroom gravy all across top. Add salt and pepper, as desired.
Comment: Very good with home-made bread and bowls of mixed fresh fruit.
Posted to fatfree digest V97 #281 by "Donald E. Stowe" <destowe@...> on Dec 1, 1997
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