|Prep Time||20 min|
|Cook Time||10 min|
|Serving Size 1 serving|
|Calories from Fat||100|
|Total Fat||17 %|
|Saturated Fat||18 %|
|Trans Fat||0 g|
|Total Carbs||27 %|
|Dietary Fiber||28 %|
|Vitamin A||30 %|
|Vitamin C||40 %|
Veggie-Stuffed Baked Potatoes
Baking the potatoes in a traditional oven gives you deliciously crispy skin.
- 1 jar (1 lb.) Ragu® Classic Alfredo Sauce or Ragu® Roasted Garlic Parmesan Sauce
- 1 package (16 oz.) frozen assorted vegetables, cooked and drained
- 6 large baking potatoes, unpeeled and cooked
- Heat Sauce in 2-quart saucepan. Stir in 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 ground black pepper.
- Photo copyright 2006 Publications International, Ltd. Used with permission. Cost per recipe*: $7.90. Cost per serving*: $1.32. *Based on average retail prices at national supermarkets.
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