ENTIRE RECIPE
235 calories, 5 g fiber, 14 g protein, 3 g fat

INGREDIENTS
1 large potato
1 cup frozen California blend broccoli, cauliflower & carrots
¼ cup reduced-fat shredded cheddar or part skim mozzarella cheese

Scrub potato thoroughly and pierce 3 or 4 times with a fork. Place in microwave on high for 6-8 minutes. Make sure it’s done by piercing with a fork. Cook more if necessary.Place veggies in a microwave safe dish. Cover and cook for 6-8 minutes on high heat.

Split potato open and top with veggies, overflowing the spud!

Sprinkle cheese on top and microwave the entire potato for 1 more minute until melted.

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