Cheddar Baked Potatoes

  • 1 jar RAGÚ® Double Cheddar Sauce
  • 1 bag (16 oz.) frozen mixed vegetables, cooked and drained
  • 6 large baking potatoes, unpeeled and baked
  1. Heat sauce in 2-quart saucepan. Stir in vegetables; heat through.
  2. Cut a lengthwise slice from top of each potato. Lightly mash pulp in each potato.
  3. Spoon sauce mixture onto each potato. Sprinkle, if desired, with ground black pepper.