Asparagus-Vegetable Potato Topper

Asparagus-Vegetable Potato Topper

"Hot split baked potatoes are topped with a creamy, vegetable-studded sauce in this tasty, meat-free main-dish. Expect compliments for the cook!"
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Ingredients

25 m servings 258 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
  2. Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
  3. Spoon the soup mixture over the potatoes.

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It tastes better before adding the cream of asparagus soup and milk!!