Directions

1. 1

   Wash your hands thoroughly with soap and warm water before beginning preparation.

2. 2

   Rinse each medium potato under cool running water to remove any dirt. Using a fork, prick each potato 5 to 6 times on all sides to allow steam to escape during cooking.

3. 3

   Place the pierced potatoes on a microwave-safe plate and microwave on high power for 12 to 16 minutes total, turning each potato halfway through cooking. The potatoes are done when a knife or fork easily pierces the thickest part with no resistance.

4. 4

   While the potatoes cook, place the frozen mixed vegetables in a steamer basket or microwave-safe container with a small amount of water. Steam for 5 to 7 minutes until the vegetables are heated through and tender.

5. 5

   In a small bowl, combine the non-fat sour cream with the dried oregano, dried basil, and black pepper to taste. Mix until the herbs are evenly distributed throughout the sour cream.

6. 6

   Once the potatoes are tender, carefully cut each one in half lengthwise. Gently fluff the insides with a fork.

7. 7

   Divide the steamed vegetables evenly among the potato halves, spooning them into the center of each. Top each portion with a generous dollop of the herb-flavored sour cream. Serve immediately while hot.