** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Microwave at High, turning once, for about 5 minutes or until tender.
3. Wrap in paper towel; let stand 5 minutes. (Or bake potato in 425 F oven or toaster oven for 1 hour or until tender).
4. Meanwhile, in small saucepan, heat oil over medium heat; cook onion, asparagus and carrot, stirring, for about 4 minutes or until tender-crisp.
5. Reduce heat to low. Stir in sour cream, and pepper to taste; heat through.
6. Cut potato in half and mash pulp with fork; season with salt and pepper to taste.
7. Spoon asparagus mixture over potato. Makes 1 serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Asparagus, Onion allergies.
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