This baked potato is great with tomato-mushroom sauce and makes a meal for even the heartiest appetite.
4 small baking potatoes
2 cups mushroom pasta sauce, heated
8 tablespoons nonfat sour cream
4 tablespoons diced fresh tomato
Wash potatoes well and pierce with a fork or small knife. Bake or microwave until tender all the way through.
Slit the top of the potatoes, open the potato and place onto serving dish. Fill with hot pasta sauce and garnish each potato with 2 tablespoons of sour cream and 1 tablespoon of diced fresh tomato.
Serve hot - these potatoes go well with a large tossed salad.