Baked Italian Potatoes

1. Bake potatoes in oven or microwave.

2. Preheat oven to 450 degrees.

3. Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes.

4. Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes.

5. Split and fluff the baked potatoes.

6. Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like.

7. Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley.

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Nutrient	Quantity
Total fats	13.5467 g
Protein	0.2739 g
Carbohydrates	1.2452 g
Energy	124.6175 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1063 g
Water	11.1033 g
Aspartic acid	0.0262 g
Calcium, Ca	17.1912 mg
Lutein + zeaxanthin	163.2931 g
Fiber, total dietary	0.5348 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	92.5888 g
Niacin	0.0903 mg
Vitamin A, RAE	7.7406 g
Arginine	0.0184 g
Riboflavin	0.0125 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.0511 g
Sodium, Na	2.49 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	13.5467 g
Manganese, Mn	0.0447 mg
Fructose	0.0056 g
Proline	0.0238 g
Fatty acids, total saturated 16:0	1.5318 g
Sucrose	0.0046 g
Choline, total	0.926 mg
Sugars, total	0.3027 g
Serine	0.0118 g
Fatty acids, total saturated 18:0	0.2667 g
Vitamin B-6	0.0128 mg
Selenium, Se	0.0948 g
Ash	0.1435 g
Fatty acids, total saturated 18:1 undifferentiated	9.629 g
Pantothenic acid	0.0148 mg
Phenylalanine	0.0098 g
Copper, Cu	0.0137 mg
Betaine	0.0625 mg
Thiamin	0.0078 mg
Methionine	0.0031 g
Iron, Fe	0.4566 mg
Carbohydrate, by difference	1.2452 g
Phosphorus, P	5.3612 mg
Folate, total	9.34 g
Tocopherol, gamma	0.2358 mg
Alanine	0.0129 g
Valine	0.0131 g
Fatty acids, total saturated 18:2 undifferentiated	1.3304 g
Glycine	0.014 g
Carotene, alpha	0.1 g
Glucose (dextrose)	0.0095 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.0635 mg
Isoleucine	0.0118 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	1.4367 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0176 g
Vitamin A, IU	154.47 IU
Folate, DFE	9.34 g
Tryptophan	0.0035 g
Vitamin C, total ascorbic acid	2.6831 mg
Phytosterols	30.8656 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0082 g
Vitamin K (phylloquinone)	41.2005 g
Fatty acids, total saturated	1.8761 g
Histidine	0.0047 g
Fatty acids, total monounsaturated	9.8574 g
Threonine	0.0106 g
Folate, food	9.34 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.035 g
Vitamin E (alpha-tocopherol)	2.0968 mg
Magnesium, Mg	3.9062 mg
Lysine	0.014 g
Potassium, K	41.2862 mg
Cystine	0.0006 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	0.33 cup	0	0	0
Olive oil	3 teaspoons	119.34	0	13.5
Potato	2	0	0	0
Parmesan cheese	0	0	0	0
Parsley	0.25 teaspoon	0.1125	0.0198	0.0025
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Tomato Sauce	0.5 cup	0	0	0
Garlic Clove	3	0	0	0
scallion	2 tablespoons	3.84	0.8808	0.0228
baby portabella mushroom	0.5 cup	0	0	0