Here's a tasty way to jazz up ordinary baked potatoes. Colorful peppers, zucchini and squash add great flavor and a topping of cheese makes this dish absolutely delicious.
cost per recipe: $9.49
The price is determined by the national average.
medium green pepper, cut into 1/2-inch pieces (about 1 cup)
medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)
medium summer squash, cut in half lengthwise and sliced (about 1 1/2 cups)
medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
teaspoon dried basil leaves, crushed
envelope (about 1 ounce) dry onion recipe soup & dip mix
hot baked white potato, split
cup shredded mild Cheddar cheese(about 4 ounces)
Heat the oil in a 10-inch skillet over medium heat. Add the peppers, squash, zucchini and basil and cook until the vegetables are tender-crisp, stirring often.
Stir the soup mix and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Spoon the vegetable mixture on the potatoes. Top with the cheese.