Veggie and Cheese Stuffed Baked Potatoes
1 large potato
1 cup frozen California blend broccoli, cauliflower and carrots
¼ cup reduced-fat shredded cheddar cheese
Scrub potato thoroughly and pierce 3 or 4 times with a fork. Place in microwave on high for 4 or 5 minutes. Make sure it is done by piercing with a fork. Cook more if necessary. Set aside.
Place vegetables in a microwave safe dish. Cover and cook for six to eight minutes on high.
Sprinkle cheddar cheese on top of potato and microwave the entire potato for one or more minutes until melted.
Top potato with pepper, if desired, and serve with a side of cottage cheese, a dollop of plain yogurt or light sour cream.
Adapted from Lickity-Split Meals
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