Cheesy Veggie Potato Topping

12 g
Protein
320
Calories
55 g
Carbs
6 g
Total Fat
10 min
Prep Time
60 min
Cook Time
8
Servings

Ingredients

  • 1 (16-ounce) package frozen broccoli, cauliflower and carrot blend, cooked and drained
  • 2 cups 2% milk reduced-fat shredded sharp Cheddar cheese, divided
  • ¼ teaspoon pepper
  • 8 hot baked potatoes, split

Nutrition Facts

per serving

Calories: 320
Protein: 12 g
Carbohydrate: 55 g
Fiber:
Total Fat: 6 g
Saturated fat: 4 g
Cholesterol: 20 mg
Calcium: 20% DV
Sodium: 260 mg

Instructions

Toss the hot vegetables with 1 cup of the cheese and pepper. Spoon about 1/3 cup of the vegetable mixture over each potato; sprinkle evenly with remaining cheese.