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1. Preheat oven to 425 degrees.
2. Cut each potato in half and lightly fluff with a fork to loosen the inside - lay each potato out onto a baking sheet.
3. Layer each potato with ¼ cup of tomato puree, sprinkle with Italian seasoning, mushrooms, onions, and red bell peppers. Top each potato with ½ cup of mozzarella cheese and place into the oven for 12- 15 minutes or until warmed through and cheese is melted.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 164 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 72.6mg||22 %|
|Sodium 720.9mg||25 %|
|Potassium 431mg||11 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 9.8g|
|Protein 28.9g||41 %|
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Calories per serving: 325
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