Triple Cheese Vegetable Potatoes
|Baking potatoes||4 Medium|
|Frozen chopped asparagus||10 Ounce (1 Package)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|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|
|Paprika pepper||1⁄8 Teaspoon|
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.
In 1-quart casserole, combine asparagus, peas and water.
Microwave at High for 6 to 9 minutes, or until hot, stirring once.
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.