Pepperoni Pizza Baked Potatoes
TAKES: 30 min. MAKES: 4 servings
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.