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!
large baking potatoes (12 ounces each)
bag (16 ounces) frozen broccoli, carrots and cauliflower
container (5 ounces) garlic-and-herb spreadable cheese
Chopped red bell pepper, if desired
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.