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Ingredients
- 1 lrg Baking potato
- 1 tsp Vegetable oil
- 1 Tbsp. Minced onion
- 4 stalk asparagus, cut diagonally in 1" lengths Half small carrot, thinly sliced
- 3 Tbsp. Light lowfat sour cream Pepper and salt
Directions
- Scrub potato; prick several times with fork. Microwave at High, turning once, for about 5 min or possibly till tender. Wrap in paper towel; let stand 5 min. (Or possibly bake potato in 425 F oven or possibly toaster oven for 1 hour or possibly till tender.)
- Meanwhile, in small saucepan, heat oil over medium heat; cook onion, asparagus and carrot, stirring, for about 4 min or possibly till tender-crisp.
- Reduce heat to low. Stir in lowfat sour cream, and pepper to taste; heat through.
- Cut potato in half and mash pulp with fork; season with salt and pepper to taste. Spoon asparagus mix over potato.
- Makes 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 297g | |
| Calories 258 | |
| Calories from Fat 42 | 16% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 1193mg | 34% |
| Total Carbs 49.48g | 13% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.68g | 2% |
| Protein 5.85g | 9% |
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