Baked Potato Primavera

large baking potatoes (12 ounces each)

1/2

cup water

bag (16 ounces) frozen broccoli, carrots and cauliflower

1/4

cup milk

container (5 ounces) garlic-and-herb spreadable cheese

Chopped red bell pepper, if desired

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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.

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

3 Starch; 1 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.