Baked Potato Primavera

Baked Potato Primavera

Compliment your meal with this Italian side dish. Baked potato with broccoli, carrots and cauliflower flavored with garlic-and-herb cheese – ready in just 25 minutes!

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

4

servings

4
large baking potatoes (12 ounces each)
1/2
cup water
1
bag (16 ounces) frozen broccoli, carrots and cauliflower
1/4
cup milk
1
container (5 ounces) garlic-and-herb spreadable cheese
Chopped red bell pepper, if desired
  1. Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender.
  2. While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain.
  3. Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a quick and easy variation, top the baked potatoes with a dollop of spreadable cheese, then add drained oil-packed sun-dried tomatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 335
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,),
  • Cholesterol 35mg;
  • Sodium 135mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 6g,
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.