4 medium-sized baking potatoes
1 cup sliced mushrooms
2 tablespoons light trans-free margarine
4 tablespoons fat-free sour cream
1/4 cup reduced fat sharp chedar cheese, shredded
1/4 tsp black pepper
1/2 tsp oregano
1/2 tsp basil
Pierce each potato several times with a fork. Microwave on high until tender, about 3-4 minutes per potato.
Saute the mushrooms in the margarine. Mix the sour cream with the herbs and pepper. Split the potato in the center and fill with sauteed mushrooms. Top with sour cream and cheese and serve hot.