Ingredients

4 8-oz each potatoes

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

pepper squares, sliced zucchini and peas)

1 1/4 cups prepared Alfredo sauce

2 teaspoons dried basil leaves

1/4 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 to vegetables in saucepan. Heat to simmering, stirring.

Season with salt and pepper. Split and fluff potatoes; place on four serving

plates. Spoon vegetable mixture over potatoes, dividing equally. (Chunks of cooked

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

Cooks Comments and Tips

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