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1 baking potato (9 oz.) baked\n2 T. fat free sour cream
\n1 tsp. butter
\n1 oz. Canadian style bacon, diced
\n2 T. each minced onion & green bell pepper
\n2 eggs<\/p>\n
1 baking potato (9 oz.) baked
\n2 T. fat free sour cream
\n1 tsp. butter
\n1 oz. Canadian style bacon, diced
\n2 T. each minced onion & green bell pepper
\n2 eggs<\/p>\n
Cut potato in half lengthwise and using a spoon, scoop out pulp from halves, leaving 1\/4 inch thick shells; reserve shells. In small mixing bowl combine potato pulp and sour cream; mash and set aside. In small nonstick skillet melt butter; add bacon, onion and bell pepper and saut\u00e9 over medium-high heat, stirring frequently, until vegetables are tender-crisp, 2-3 minutes. Add to pulp mixture and stir to thoroughly combine. Spoon half of pulp mixture into each reserved potato shell. Set potato shells in 1 quart microwaveable shallow casserole. Using the back of a spoon, make a deep indentation in center of each potato. Break 1 egg into a small dish, then slide into 1 indentation; repeat with remaining egg. Using a toothpick, lightly pierce membrane of yolks in several places, being careful not to pierce yolks. Tightly cover casserole with plastic wrap and microwave on medium (50%) for 3 minutes, until egg whites are opaque.<\/p>\n
Yield: 2 servings
\nCalories: 248
\nFat: 12g
\nFiber: .1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 baking potato (9 oz.) baked 2 T. fat free sour cream 1 tsp. butter 1 oz. Canadian style bacon, diced 2 T. each minced onion & green bell pepper 2 eggs Cut potato in half lengthwise and using a spoon, scoop out pulp from halves, leaving 1\/4 inch thick shells; reserve shells. In small mixing bowl combine potato pulp and sour cream; mash and set aside. In small nonstick skillet melt butter; add bacon, onion and bell pepper and…<\/p>\n