Vegetable-Stuffed Baked Potatoes
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
- 1 (17 ounce) jar ragu cheese creations pasta sauce (see above)
- 1 (16 ounce) bag frozen assorted fresh vegetables, cooked and drained
- 6 large baking potatoes, unpeeled and baked
- fresh ground black pepper (optional)
Directions
- In a 2-quart sauucepan, heat the pasta sauce. Stir in cooked vegetables; heat through.
- Cut a lengthwise slice from top of each potato. Lightly mash pulp in each potato. Evenly spoon sauce mixture onto each potato. Sprinkle, if desired, with black pepper.
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