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 5 min
  • Total Time 25 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
335
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
),
Cholesterol
35mg
35%;
Sodium
135mg
135%;
Total Carbohydrate
53g
53%
(Dietary Fiber
6g
6%
),
Protein
10g
10%
;
% Daily Value*:
Iron
8%;
Exchanges:
3 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.