Cheesy Veggie Potato Topping
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend, cooked, drained
2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
1/4 tsp. pepper
8 hot baked potatoes, split
TOSS hot vegetable blend with 1 cup of the cheese and pepper.
SPOON about 1/3 cup of the vegetable mixture over each potato; sprinkle with remaining cheese.
Source:
http://www.kraftfoods.com/main.aspx?...ecipe_id=57280