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Triple Cheese Vegetable Potatoes

Microwave.Lady's picture
Ingredients
  Baking potatoes 4 Medium
  Frozen chopped asparagus 10 Ounce (1 Package)
  Frozen peas 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Part skim ricotta cheese 1 1⁄4 Cup (20 tbs)
  Shredded low moisture part skim mozzarella cheese 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 1⁄3 Cup (5.33 tbs)
  Evaporated skim milk 3 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Onion powder 1⁄2 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Paprika pepper 1⁄8 Teaspoon
Directions

Pierce potatoes with fork.
Arrange in circular pattern on paper towel in oven.
Microwave at High for 10 to 14 minutes, or until tender, turning potatoes over and rearranging after half the time.
Wrap in foil.
Set aside.
In 1-quart casserole, combine asparagus, peas and water.
Cover.
Microwave at High for 6 to 9 minutes, or until hot, stirring once.
Drain.
Cover.
Set aside.
In medium mixing bowl, blend remaining ingredients, except potatoes, asparagus and peas.
Stir in asparagus and peas.
Cut each potato in half lengthwise.
Place on large platter.
Top with vegetable-cheese mixture.
Microwave at 70% (Medium High) for 7 to 12 minutes, or until hot, rotating platter once or twice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
2

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