Roasted Vegetable Baked Stuffed Potato .

Ingredients:

10 pcs. 70 count baking potatoes

4 C Family Tradition Roasted Spring Mix

1 T Garlic, minced

2 C White Mustang horseradish

1 C Milk

1 tsp. Shredded Cheddar/Monterey Jack blend

Directions:

Bake potatoes at 350* F oven for 50-60 minutes.

Allow potatoes to cool then remove top1/4 inch of each potato.

Hollow out each spud leaving ¼ inch of potato on the walls.

Combine potato trimmings with remaining ingredients and mix well.

Stuff mix back into potato and top with cheese.

Bake for 20 minutes at 350*F until heated through or microwave to reheat and finish under broiler to melt cheese.

Serve with small salad as a vegetarian lunch entrée.

YIELD: 10 portions