- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Main Dishes >
- Vegetarian
Easy Veggie-Topped Baked Spuds
Browse the recipe Easy Veggie-Topped Baked Spuds
Easy Veggie-Topped Baked Spuds
Prep and Cook Time 23 minutes
YIELD Makes 4 servings
See Cooking Videos
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:
| Sodium | 675 mg |
| Protein | 11 g |
| Fiber | 2 g |
| Carbohydrate | 65 g |
| Cholesterol | 15 mg |
| Total Fat | 6 g |
| Calories from Fat | 15 % |
| Calories | 351 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 4 |
| Fat | 1 |