Spicy Baked Potatoes with Mushrooms

  • Yield: 8 servings


4medium baked potatoes
1cup low-fat sour cream
1/2teaspoon salt
1/8teaspoon pepper
1/2teaspoon cayenne pepper
1/2teaspoon Beau monde
1dash hot pepper sauce
1/4cup skim milk
1-- (8-ounce) can sliced mushrooms, drained
1-- (15-ounce) can chicken broth
1/2cup onion, diced
1cup low-fat sharp cheddar cheese, grated
-- Italian-style breadcrumbs


  1. Bake potatoes in microwave until slighty soft.  Cut potatoes in half lengthwise and scoop out pulp.  Beat until smooth, while adding sour cream and seasonings.  Heat milk on high for 1 minute, and gradually add to potato mixture.  Saute mushrooms, chicken broth and onions, and fold into potato mixture.  Fold in cheese.  Fill shells and sprinkle bread crumbs on top.  Microwave or broil until heated through.  These freeze well.

Recipe reprinted with permission from the Junior League of Springfield, Missouri, Inc.’s Women Who Can Dish It Out (Springfield, Missouri, 1997).

Nutritional Info *per serving

  • Calories 169
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 15mg
  • Sodium 563mg