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Roasted Vegetable Baked Stuffed Potato

Ingredients:
10 pcs. 70 count baking potatoes
4 C Family Tradition Roasted Spring Mix
1 T Garlic, minced
2 C White Mustang horseradish
1 C Milk
1 tsp. Shredded Cheddar/Monterey Jack blend
Instructions:
Bake potatoes at 350* F oven for 50-60 minutes.
Allow potatoes to cool then remove top1/4 inch of each potato.
Hollow out each spud leaving ¼ inch of potato on the walls.
Combine potato trimmings with remaining ingredients and mix well.
Stuff mix back into potato and top with cheese.
Bake for 20 minutes at 350*F until heated through or microwave to reheat and finish under broiler to melt cheese.
Serve with small salad as a vegetarian lunch entrée.
YIELD: 10 portions