At a Glance
- Potato Type: Russet
- Prep Method: Microwave
- Special Requests: Gluten Free, Kid Friendly
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
1 pound (3 medium) potatoes, cut into1/2-inch chunks
1 cup bite-size broccoli florets
1 cup 1-inch red and/or green bell pepper squares
1 cup very thinly sliced carrots
2 tablespoons water
1½ tablespoons canola oil
Salt and pepper, to taste
¾ cup (about 3 ounces) shredded reduced-fat Cheddar cheese
¼ cup reduced-fat sour cream
Preparation
Combine vegetables in an even layer in shallow, 2-quart microwave-safe dish; add water. Cover, venting one corner. Microwave on high about 10* minutes, tossing once after 5 minutes, until potatoes are tender; drain. Heat oil in 10-inch nonstick skillet over medium-high heat. Add vegetables, season with salt and pepper, and sauté about 10 minutes, tossing often, until vegetables begin to brown. Spoon onto serving plates, sprinkle with cheese, and dollop with sour cream, dividing equally.
Calories: 168 Fat: 7g Cholesterol: 11mg Sodium: 113mg Vitamin C: 55% Fiber: 3g Protein: 7g Potassium: 420mg
