| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Turkey, Luncheon | 4 | Servings | |
INGREDIENTS
| 4 | lg | Idaho baking potatoes; baked |
| 1/4 | c | Reduced-fat mayonnaise |
| 1/4 | c | Low-fat sour cream |
| 1 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 4 | oz | Smoked turkey breast; cut into 1/2-inch pieces |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced apple |
| 1 | tb | Freshly chopped chives |
| 2 | tb | Chopped toasted pecans |
INSTRUCTIONS
1. In large bowl, whisk mayonnaise, sour cream, lemon juice, salt and pepper until smooth and creamy. Stir in turkey, celery, apples and chives; toss to coat thoroughly with dressing. 2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon turkey mixture over each potato, dividing evenly. Sprinkle with pecans. Makes 4 servings. Preparation time: 25 minutes. Per serving: About 264 cal, 10 g pro, 36 g car, 10 g fat, 33% cal from fat, 17 mg cholesterol, 638 mg sod, 4 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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