Turkey and Cheese Stuffed Potatoes
|Baking potatoes||6 , washed and pierced|
|Frozen vegetables||2 Cup (32 tbs), thawed, drained (Such As Broccoli, Cauliflower, Zucchini, Carrots)|
|Low fat cooked turkey breast cubes||1 1⁄2 Cup (24 tbs) (1/2 Inch Cubes)|
|Cream of broccoli with cheddar and onion condensed soup||1 Can (10 oz) (Healthy Choice)|
|Reduced fat sour cream||1⁄2 Cup (8 tbs)|
|Nonfat milk||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
Bake or microwave potatoes to desired doneness.
In medium saucepan, combine vegetables, turkey, soup, sour cream, milk, garlic powder and pepper; mix well.
Simmer 5 minutes, stirring occasionally.
Cut warm potatoes lengthwise and squeeze potatoes to open.
Spoon equal portions of soup mixture down centers of potatoes.
Sprinkle with green onions.