Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Pizza | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 medium-large baking potatoes
- 1 1/2 to 2 cups small broccoli florets
- 2 medium-sized carrots, thinly sliced
- 1 16-oz. jar natural pizza sauce
- 1 cup grated mozzarella or mozzarella-style nondairy cheese
- Dried oregano, optional
- =
Directions
1. Bake potatoes in microwave.
2. Steam vegetables in one saucepan until just tender. Drain. Put in food processor with pizza sauce; purée until very smooth.
3. Cut potatoes in half lengthwise; arrange face up in heat-proof dish. Fluff with fork; spoon on as much sauce as each will hold. Spread 1/8 cup cheese on each; add dash of oregano, if using. Microwave about 3 minutes, or until cheese melts.