Pep­per­oni Pizza Baked Pota­toes

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Dawn Lowenstein, Hunt­ing­don Val­ley, PA

These short­cut stuffed pota­toes were a spurof-the-mo­ment recipe cre­ated from leftovers.

4 rus­set pota­toes (about 8 oz. each) 1 Tbsp. olive oil

1 cup sliced fresh mush­rooms 1 small green pep­per, chopped 1 small onion, chopped

1 gar­lic clove, minced

1 can (8 oz.) pizza sauce

1/₃ cup mini sliced turkey pep­per­oni

1/2 cup shred­ded Ital­ian cheese blend

Fresh or dried oregano, op­tional

1. Pre­heat oven to 400°. Scrub the pota­toes; place on a mi­crowave-safe plate. Pierce sev­eral times with a fork. Mi­crowave, un­cov­ered, on high un­til ten­der, 12-15 min­utes.

2. In a skil­let, heat oil over medi­umhigh heat; saute mush­rooms, pep­per and onion un­til ten­der, 6-8 min­utes. Add gar­lic; saute 1 minute. Stir in sauce and pep­per­oni; heat through.

3. Place pota­toes on a bak­ing sheet; cut an X in the top of each. Fluff pulp with a fork. Top with the veg­etable mix­ture; sprin­kle with cheese. Bake un­til cheese is melted, 5-7 min­utes. If de­sired, sprin­kle with oregano.

PER SERV­ING 311 cal., 9g fat (3g sat. fat), 23mg chol., 515mg sod., 46g carb. (5g sug­ars, 6g fiber), 13g pro.

Di­a­betic ex­changes: 3 starch, 1 medium-fat meat, 1/2 fat.

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