California Spud Lunch Recipe - BettyCrocker.com
Top baked potatoes with broccoli and sour cream for an easy lunch.
Ingredients
- 2 large baking potatoes, such as russets (about 8 ounces each)
- 1/4 cup reduced-fat sour cream
- 1/8 teaspoon garlic and pepper seasoning blend
- Dash of butter-flavor sprinkles
- 3/4 cup frozen broccoli, cooked and drained
- 1 tablespoon chopped red bell pepper
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