Here is a diabetic recipe that is a rich and creamy soup that has that real baked potato taste with a hearty, satisfying flavor. Top it the same way you would a whole baked potato, but don’t plan on eating anything else after this … it is very filling.
Ingredients
¼ cup chopped onion
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1 ½ cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
2 cups (12 ounces) diced, unpeeled baked russet potatoes
¼ cup Hormel Bacon Bits
¾ cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
¼ cup chopped green onion
Directions
1. In a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender.
2. Add mushroom soup, evaporated skim milk, potatoes, and bacon bits. Mix well to combine. Lower heat and simmer for 10 minutes, stirring occasionally.
3. Stir in Cheddar cheese and green onion. Continue simmering for 5 minutes or until cheese melts, stirring often. Garnish with shredded cheddar cheese and green onion.
Additional Information
Servings: 4 (1 cup)
Nutritional Information: 263 Calories, 7gm Fat, 18gm Protein, 32gm Carbohydrate, 843mg Sodium, 477mg Calcium, 1gm Fiber
Exchange: 1 Meat, 1 Skim Milk, 1 Starch
