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Source: Campbell's Recipes
Tagged With: 6 servings
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.
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
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2 tablespoons oil
1 medium green pepper, cut into 1/2-inch pieces (about 1 cup)
1 medium red pepper, cut into 1/2-inch pieces (about 1 cup)
1 medium yellow 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)
1/2 teaspoon dried basil leaves, crushed
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup water
6 hot baked potato, split
1 cup shredded Cheddar cheese (about 4 ounces)




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.


Tip: To bake the potatoes, pierce the potatoes with a fork.  Bake at 400°F. for 1 hour or microwave on HIGH for 15 minutes or until the potatoes are tender.



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