Confetti Vegetable Potato Topper
Here's a tasty way to jazz up ordinary baked potatoes. Colorful peppers, zucchini and squash add great flavor and a topping of cheese makes this dish absolutely delicious.
Ingredients
2 tablespoons oil
1 medium green pepper, cut into 1/2-inch pieces (about 1 cup)
1 medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)
1 medium summer squash, cut in half lengthwise and sliced (about 1 1/2 cups)
1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
0.5 teaspoon dried basil leaves, crushed
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
0.5 cup water
6 hot baked white potato, split
1 cup shredded mild Cheddar cheese(about 4 ounces)
1 medium green pepper, cut into 1/2-inch pieces (about 1 cup)
1 medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)
1 medium summer squash, cut in half lengthwise and sliced (about 1 1/2 cups)
1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
0.5 teaspoon dried basil leaves, crushed
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
0.5 cup water
6 hot baked white potato, split
1 cup shredded mild Cheddar cheese(about 4 ounces)
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the peppers, squash, zucchini and basil and cook until the vegetables are tender-crisp, stirring often.
Stir the soup mix and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Spoon the vegetable mixture on the potatoes. Top with the cheese.
Stir the soup mix and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Spoon the vegetable mixture on the potatoes. Top with the cheese.
Confetti Vegetable Potato Topper
Here's a tasty way to jazz up ordinary baked potatoes. Colorful peppers, zucchini and squash add great flavor and a topping of cheese makes this dish absolutely delicious.
Directions
Print
Heat the oil in a 10-inch skillet over medium heat. Add the peppers, squash, zucchini and basil and cook until the vegetables are tender-crisp, stirring often.Stir the soup mix and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.Spoon the vegetable mixture on the potatoes. Top with the cheese.
Ingredients
2 tablespoons oil1 medium green pepper, cut into 1/2-inch pieces (about 1 cup)1 medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)1 medium summer squash, cut in half lengthwise and sliced (about 1 1/2 cups)1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)0.5 teaspoon dried basil leaves, crushed1 envelope (about 1 ounce) dry onion recipe soup & dip mix0.5 cup water6 hot baked white potato, split1 cup shredded mild Cheddar cheese(about 4 ounces)
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