Ingredients:
2 large potatoes, scrubbed
1 bunch broccoli, separated into florets
10 button mushrooms, sliced
nonstick cooking spray
1 dash garlic powder
1 dash poultry seasoning
1 dash parsley
fat-free margarine
1 cup shredded fat-free cheddar cheese, divided
4 tablespoons fat free sour cream, divided
Directions:
Bake the potatoes in your oven or just wrap them up in paper towel (piercing them with a fork first) and microwave them on high for about 8 minutes (depending on the size of the potatoes and the wattage of your microwave).
In the meantime, steam broccoli in steamer until crisp tender and bright green.
Spray a skillet with no stick cooking spray and add the sliced mushrooms, sprinkling with spices before you start cooking.
Cook on medium-high until brown, stirring occasionally.
Cut each potato in half lengthwise and top each half with a small amount of butter, then about three broccoli florets (each half), then divide the mushrooms evenly among the halves.
Top each half with 1/4 cup of the cheese.
Microwave until the cheese melts and top each half with 1 tablespoons of the sour cream.
Enjoy!
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.