Easy Veggie-Topped Baked Spuds

Easy Veggie-Topped Baked Spuds

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


  1. Place vegetables in microwavable bowl. Microwave on HIGH 5 minutes; drain.
  2. Scrub potatoes and pierce several times with knife. Microwave on HIGH 15 minutes or until potatoes are soft.
  3. Meanwhile, combine soup, vegetables and cheese in medium saucepan. Cook and stir over low heat until cheese melts and mixture is heated through.
  4. 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.)

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

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