Educators, Dietitians, Nurses, Mental Health & Fitness Professionals
Menu Planning & Recipes

Baked Potatoes
with Mushroom Boca Sauce

Servings: 8
Printable version


  • 8 medium baking potatoes (4-lbs. total)
  • 2 cans (10¾ oz.) Cream of Mushroom Soup (low sodium)
  • 12 oz. Boca Crumbles (or any vegetarian ground beef substitute)
  • 1 (4 oz.) can sliced mushrooms


1.  Scrub potatoes and prick once or twice on each side with a fork.
2.  Place potatoes in a covered casserole dish and bake at 400 degrees for 1 hour.
3.  Heat soup with mushrooms and Boca Crumbles in a saucepan over medium heat.
4.  Let potatoes rest 5- to 10-minutes after removing from the oven.
5.  Open the potato like you would for a typical baked potato that you were going to add condiments to, but top this one with ½ c. mushroom Boca sauce and optional condiments as desired.

Optional add-ons:

  • LIGHT sour cream
  • Shredded, cheddar cheese


8 oz potato, topped with ½ c. mushroom Boca sauce
: 274      protein: 15.3g     total carbohydrate: 49.7g     total fat: 3.7g
: 3.6g      sodium: 298mg     dietary fiber: 7g      saturated fat: 1g

LIGHT sour cream, 2 Tbl.
(Lucerne brand)
: 35     protein: 2g        total carbohydrate: 3g        total fat: 2g
: 2g      sodium: 55mg       dietary fiber: 0g        saturated fat: 1.5g

Shredded Cheddar Cheese, 2 Tbl.

: 56.9      protein: 3.5g         total carbohydrate: 0.2g       total fat: 4.7g
: 0.7g      sodium: 87.7mg       dietary fiber: 0.0g           saturated fat: 3g