| Level: | Easy |
| Total: | 27 min |
| Prep: | 10 min |
| Inactive: | 2 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 russet potatoes
- 1/4 cup shredded Cheddar
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped canned carrots
- 1/4 cup crumbled bacon
- 1/4 cup chopped chives
Instructions
- Using a fork, prick holes in each potato. Place the potatoes in a microwave safe dish and heat on high for 15 minutes until tender. Use oven mitts to remove cooked potatoes from microwave and set aside for 2 minutes or until cool enough to handle.
- Using a knife slice lengthwise on the top of each potato. At the same time push each end of the potato inward causing the top to break open and potato to fluff up. Repeat with remaining potatoes.
- Top each potato with Cheddar, red pepper, carrots, bacon and chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 258 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 12 mg |
| Sodium | 142 mg |
Reviews
We made this together the first time and used lowfat cheese and turkey bacon. The kids now make this recipe often when they are making their own lunches.