FAST FIXThese tasty taters were a spur-of-the-moment recipe I created from leftovers. It’s a mash-up that combines two dinnertime favorites into one super fun meal.
—Dawn Lowenstein, Huntingdon Valley, PA
TAKES: 30 min. • MAKES: 4 servings
4 medium 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 oregano leaves or dried oregano, optional
1. Preheat oven to 400°. Scrub 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 large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add the garlic; cook and stir 1 minute. Stir in the pizza 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 vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.
1 BAKED POTATO WITH TOPPINGS: 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.