Who doesn't love potatoes? Potatoes have been a staple in millions of diets for centuries. When potatoes have historically been hard to come by, it has thrown many diets dangerously off-course. Potatoes are still easy to come by and cheap, despite the rising cost of groceries.
By topping potatoes with vegetables, we're adding additional nutrition. This creates a healthy and delicious meal that everyone will enjoy. We recommend using a vegetable medley, particularly one that has broccoli and carrots in it. Choose whatever vegetable mix you please, however.
You'll also want to get some cream of broccoli and cheese soup and Cheddar cheese. Both of these ingredients will add extra taste and certain nutrients into your dish. With so few ingredients, this is a dinner that's easy to prepare for.
In terms of actual cooking, the steps to make this recipe are also quite simple. The potatoes will need to bake at 400 degrees for 45 minutes; while this baking is taking place, you can complete the other steps in the recipe. Before you know it, you'll have a delicious dinner ready to serve.
Easy Veggie-Topped Potatoes
Ingredients:
2½ cups frozen broccoli-carrot vegetable medley
4 large baking potatoes
1 can (10¾ ounce) condensed cream of broccoli and cheese soup, undiluted
½ cup (2 ounce) shredded Cheddar cheese
Salt and black pepper for taste
Directions:
1. Rinse and scrub potatoes in cool water, dry throughly, and pierce each potato several times on each side.
2. Bake for 45 minutes at 400 degrees on middle rack.
3. Meanwhile, place vegetables in microwavable bowl.
4. Microwave on HIGH 5 minutes; drain.
5. While potatoes are cooking, combine soup, vegetables, and cheese in medium saucepan.
6. Cook and stir over low heat until cheese melts and mixture is heated through.
7. Split potatoes lengthwise in half.
8. Top each potato with soup mixture.
9. Season to taste with salt and black pepper.