1. | Generouslypierce potato with fork; place on microwavable paper towel. Microwaveon High 4 to 5 minutes, turning once, until tender. Cover; let standcovered 5 minutes. |
2. | Meanwhile,in 12-inch nonstick skillet, heat oil over high heat. Add beef,mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to7 minutes, stirring frequently, just until beef is browned andvegetables begin to soften. |
3. | Stirin soup. Heat to boiling. Cook uncovered over high heat 7 to 10minutes, stirring frequently, until mixture thickens. Remove from heat;stir in sour cream. |
4. | Toserve, place 1/2 potato on each serving plate. Top each with 1 1/2 cupsbeef mixture; sprinkle each with 1 tablespoon parsley. |