- 1 (16-ounce) package frozen broccoli, cauliflower and carrot blend, cooked, drained
- 2 cups Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar cheese, divided
- 1/4 teaspoon pepper
- 8 hot baked potatoes, split
Toss the hot vegetables with 1 cup of the cheese and pepper. Spoon about 1/3 cup of the vegetable mixture over each potato; sprinkle evenly with remaining cheese.
Recipe created by Kraft Kitchens.