Preparation / Directions:
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.
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