Today’s Tasty Tuesday recipe comes from reader Leah. I don’t have a photo to show you of the dish, but it sounds so delish and healthy!
Easy Veggie Topped Baked Spuds
2 1/2 cups frozen broccoli-carrot vegetable medley (the one I bought was called California Style Vegetable Medley)
4 large baking potatoes (I always use red taters)
1 can (103/4 ounces) cream of broccoli soup (I used the broccoli and cheese soup)
1/2 cup (2 oz.) shredded cheddar cheese
salt and pepper as needed.
1. Place vegetables in microwavable bowl. Microwave at High 5 min; drain.
2. Scrub potatoes; pierce several times with knife. Microwave at High 15 min or until potatoes are soft.
3. While potatoes are cooking, 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 in half. Top each potato with soup mixture. Season to taste with salt and pepper.
Makes 4 servings
Thanks so much, Leah! If you have a recipe that you would like to share with everyone please email me at firstname.lastname@example.org and I will feature your recipe for an edition of Tasty Tuesday. If you have a picture of the dish that would be awesome! 🙂