Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Skim milk

  2. 1/2 teaspoon 2 1/2ml Dry mustard

  3. 3/4 cup 109g / 3.8oz Shredded american cheese

  4. 1 cup 237ml Baking potatoes - baked ** (medium)

  5. 1 tablespoon 15ml Cornstarch

  6. 1/8 teaspoon 0.6ml Pepper

  7. 1 Frozen mixed vegetables*

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * cooked and drained ** (6-8 oz each), baked ** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425F oven for 40-60 minutes or till done. (or, prick skin of potatoes; place in microwave oven. Cook on 100% power [high] for 14-17 minutes or till done, rearranging once. Let stand for 5 minutes to finish cooking.) In a small saucepan stir together the milk, cornstarch, mustard, and pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in mixed vegetables and heat through. Serve warm over baked potatoes.


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