2 large Russet potatoes scrubbed well
8 ounce fresh mushrooms
1 small onion, finely chopped
1/2 pound lean ground beef
2 clove garlic, minced
1 cup cheddar cheese, reduced fat, shredded
½ small red onion, sliced
2 small Roma tomatoes, thinly sliced
¼ cup dill pickles, sliced
2 cups shredded lettuce
DirectionsPreheat oven to 400°. Pierce potatoes, several times, with a fork and place directly on the baking rack. Bake for 45-60 minutes, or until softened all the way through.
Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. In a large saucepan, brown mushrooms until moisture has been released, approximately 5-6 minutes.
Split baked potatoes lengthwise and spoon meat mixture on top. Add cheese, onion, tomatoes and pickles. Serve it all down on top of lettuce and condiments of choice.
Yield: 4 Servings (1/2 potato + ½ cup meat/mushroom mixture, ½ cup lettuce)
Nutrient Breakdown: Calories 260, Fat 4g (1.5g saturated fat), Sodium 230mg, Carbohydrate 35g, Fiber 5g, Protein 23g.
Percent Daily Value: 15% Calcium, 15% Iron, 25% Vitamin A, 45% Vitamin C
Diabetes Exchanges: 1 ½ Starch, 1 Vegetable, 3 Lean Meats