Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  baking potatoes
     1/2           cup  water
  1                bag  frozen broccoli (16 ounces) carrots
                        and cauliflower
     1/4           cup  milk
  1          container  garlic and herb spreadable cheese
                        (5 ounces)
                        chopped red bell pepper if desired

Preparation:

Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender. While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain. Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper if desired.

Nutritional Information:

155 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 34g Carbohydrate; 2mg Cholesterol; 19mg Sodium