Easy Veggie-Topped Baked Spuds

by the Editors of Publications International, Ltd.

Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of. "Easy Veggie-Topped Baked Spuds." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/easy-veggie-topped-baked-spuds-recipe.htm> 01 December 2008.

Prep and Cook Time: 23 minutes

Yield: Makes 4 servings

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Ingredients:

2-1/2

cups frozen broccoli-carrot vegetable medley

large baking potatoes

can (10-3/4 ounces) condensed cream of broccoli and cheese soup, undiluted

1/2

cup (2 ounces) shredded Cheddar cheese

Salt and black pepper

Preparation:

Place vegetables in microwavable bowl. Microwave on HIGH 5 minutes; drain.

Scrub potatoes and pierce several times with knife. Microwave on HIGH 15 minutes or until potatoes are soft.

Meanwhile, combine soup, vegetables and cheese in medium saucepan. Cook and stir over low heat until cheese melts and mixture is heated through.

Split baked potatoes lengthwise in half. Top each potato with soup mixture. Season to taste with salt and pepper.

Tip: Choose russet or Idaho potatoes. Store them in a cool, dark place away from onions for up to 2 weeks. (Storing potatoes and onions together will cause the potatoes to rot more quickly.)

Nutritional Information:

Serving Size:
Sodium	675 mg
Protein	11 g
Fiber	2 g
Carbohydrate	65 g
Cholesterol	15 mg
Total Fat	6 g
Calories from Fat	15 %
Calories	351

Dietary Exchange:

Vegetable	1
Starch	4
Fat	1

This recipe appears in: Vegetarian

Consumer Guide:

Easy Veggie-Topped Baked Spuds