Ingredients

2 8-oz each potatoes

2 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots; red

pepper squares; sliced zucchini; peas)

5 ounces prepared Alfredo sauce

1 teaspoon dried basil leaves

1/8 teaspoon red pepper flakes

salt and pepper, to taste

Method

Prick each potato several times with fork. Arrange spoke-fashion in microwave

oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, in 2-quart

saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-

high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce,

basil and red pepper flakes to vegetables in saucepan. Heat to simmering,

stirring. Season with salt and pepper. Split and fluff potatoes; place on two

serving plates. Spoon vegetable mixture over potatoes, dividing equally. (Cubes of

cooked chicken, turkey or ham can be added to vegetables with sauce.)

Cooks Comments and Tips

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