TLC Cooking "Easy Veggie-Topped Baked Spuds"

Easy Veggie-Topped Baked Spuds

by the Editors of Publications International, Ltd.

Easy Veggie-Topped Baked Spuds

Prep and Cook Time 23 minutes

YIELD Makes 4 servings
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INGREDIENTS

2‑1/2	cups frozen broccoli-carrot vegetable medley
4	large baking potatoes
1	can (10-3/4 ounces) condensed cream of broccoli and cheese soup, undiluted
1/2	cup (2 ounces) shredded Cheddar cheese
Salt and black pepper

PREPARATION:

Place vegetables in microwavable bowl. Microwave on HIGH 5 minutes; drain.
Scrub potatoes and pierce several times with knife. Microwave on HIGH 15 minutes or until potatoes are soft.
Meanwhile, combine soup, vegetables and cheese in medium saucepan. Cook and stir over low heat until cheese melts and mixture is heated through.
Split baked potatoes lengthwise in half. Top each potato with soup mixture. Season to taste with salt and pepper.

Tip

Choose russet or Idaho potatoes. Store them in a cool, dark place away from onions for up to 2 weeks. (Storing potatoes and onions together will cause the potatoes to rot more quickly.)

This recipe appears in: Vegetarian

NUTRITIONAL INFORMATION: