Super Stuffed Spud

Course : Diabetic
Serves: 1
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1 medium baking potato -- (10-oz)
1 tablespoons low-fat sour cream
1/2 teaspoon parsley flakes
1/4 teaspoon onion powder
1/2 cup steamed broccoli florets
1/4 cup sauted small fresh mushrooms
1 ounces extra lean ham -- cooked and sliced

Preparation / Directions:

Bake the potato in the oven or microwave until done. Cut a vertical slice in the potato. Using a large tablespoon, carefully remove the potato flesh and place it into a small bowl. Place the empty potato skin on a serving plate. Add the sour cream, parsley flakes, and onion powder to the potato flesh and mix well. Spoon the mixture back into the potato jacket. Add the broccoli, mushrooms, and ham. Serve immediately. Other topping ideas include onions, peppers, tomatoes, shredded low-fat cheese, chopped egg, fresh spinach, black beans, and leftover shredded meat.

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