Nutrition per serving may change if servings are adjusted.
4 medium russet potatoes (about 8 ounces each)
½ cup reduced-fat sour cream
1 cup diced tomato
½ cup thinly sliced red onion
4 ounces smoked salmon, cut into 1-inch pieces
4 teaspoons chopped fresh chives
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.
256 calories;5 g fat(3 g sat); 4 g fiber; 43 g carbohydrates; 11 g protein; 44 mcg folate; 18 mg cholesterol; 3 g sugars; 8 g added sugars; 557 IU vitamin A; 20 mg vitamin C; 71 mg calcium; 2 mg iron; 231 mg sodium; 1,107 mg potassium
Vitamin C (33% daily value)
Carbohydrate Servings: 3
Exchanges: 2 medium-fat protein, 2 starch, 1 other carbohydrate