Easy Veggie-Topped Baked Spuds
Prep and Cook Time 23 minutes
Makes 4 servings
|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|
- 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.
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.)
|Calories from Fat||15 %|
|Total Fat||6 g|
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