Easy Cheesy Broccoli & Potato Bake - Simple Recipe

Easy Veggie-Topped Baked Spuds

Prep and Cook Time 23 minutes

YIELD Makes 4 servings

INGREDIENTS

2‑1/2 cups frozen broccoli-carrot vegetable medley 4 large baking potatoes 1 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:

1. Place vegetables in microwavable bowl. Microwave on HIGH 5 minutes; drain.
2. Scrub potatoes and pierce several times with knife. Microwave on HIGH 15 minutes or until potatoes are soft.
3. Meanwhile, combine soup, vegetables and cheese in medium saucepan. Cook and stir over low heat until cheese melts and mixture is heated through.
4. 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.) This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: 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