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Steps
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.
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For a quick and easy variation, top the baked potatoes with a dollop of spreadable cheese, then add drained oil-packed sun-dried tomatoes.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
8%
8%
Exchanges:
3 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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