| 8 | 90 | 942 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 20 min | 1 |
| 1 medium | Russet potato |
| 1/4 can (12oz) | Roasted red peppers, canned (drained) |
| 2 slice(s) | Ham, sliced (cut into cubes - nitrate free) |
| 1/2 cup, shredded | Cheddar cheese |
| 2 tbsp | Sour cream, 14% M.F. |
| 1 tbsp | Butter, unsalted |
| 1/4 avocado(s) | Avocado |
| 1/4 cup | Cannellini beans, canned (Drained and rinsed) |
For baked potato:
1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. (If desired, for soft skins, rub potatoes with shortening or wrap each potato in foil).
2. Bake for 40 to 60 minutes (or in a 350 degrees F oven for 70 to 80 minutes) or until tender.
3. To serve, roll each potato gently under a towel to loosen the insides. Using a knife, cut an X in top of each potato. Press in and up on the ends of each potato to open potato.
4. Serve buffet-style with the toppings.
| Meat | 0.7 |
| Meat Alternative | 0.3 |
| Milk Alternative | 1.8 |
| Vegetables | 3.0 |
