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Add a photoServings: 4
Ingredients
- 4 x Potatoes - (8 ounce ea)
- 11 1/2 ounce Chunk chicken in water - (1 can) liquid removed
- 8 ounce Frzn broccoli - (1/2 bag) thawed
- 1/4 c. Nonfat mayonnaise dressing
- 1 Tbsp. Dijon-style mustard
- 1/2 tsp Dry tarragon or possibly basil leaves Salt to taste Black pepper, freshly grnd to taste
- 1/4 c. Grated reduced-fat sharp Cheddar cheese
Directions
- Pierce potatoes with tines of fork; place in microwave on rack or possibly paper towel. Micro-bake on High 22 min till potatoes are fork-tender, turning once. Let stand 2 min.
- Meanwhile prepare the topping. In bowl combine all topping ingredients except grated cheese. Preheat oven to 400 degrees.
- Cut potatoes in half lengthwise; place potatoes cut sides up on 10 1/2- by 15 1/2-inch jelly roll pan. Cover potatoes with topping mix, dividing equally. Sprinkle with the cheese. Heat in oven about 6 min or possibly till potatoes and topping are warm and cheese is melted.
- This recipe serves 4.
- Comments: Micro-baking time is based on a 700-watt microwave. Adjust cooking time to your own oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 204 | 52% |
| Total Fat 22.98g | 29% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 184mg | 8% |
| Potassium 899mg | 26% |
| Total Carbs 30.39g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 1.92g | 1% |
| Protein 16.58g | 27% |
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