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Confetti Vegetable Potato Topper

Confetti Vegetable Potato Topper

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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.

serves 6 people

Ingredients

cost per recipe: $9.49

The price is determined by the national average.

  • 2

    tablespoons oil

  • 1

    medium green pepper, cut into 1/2-inch pieces (about 1 cup)

  • 1

    medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)

  • 1

    medium summer squash, cut in half lengthwise and sliced (about 1 1/2 cups)

  • 1

    medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)

  • 1/2

    teaspoon dried basil leaves, crushed

  • 1

    envelope (about 1 ounce) dry onion recipe soup & dip mix

  • 1/2

    cup water

  • 6

    hot baked white potato, split

  • 1

    cup shredded mild Cheddar cheese(about 4 ounces)

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

Spoon the vegetable mixture on the potatoes.  Top with the cheese.

Recipe Tips

  • Tip: To bake the potatoes, pierce the potatoes with a fork.  Bake at 400°F. for 1 hour or microwave on HIGH for 15 minutes or until the potatoes are tender.

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