Confetti Potatoes

Ingredients:

• 1/2 cup chopped zucchini
• 1/2 cup sliced celery
• 1 Tbsp. butter or margarine
• 1 cup sliced mushrooms
• 1/4 lb. (4 oz.) VELVEETA®, cut up
• 4 medium hot baked potatoes, cut in half lengthwise
• 1/4 cup chopped red or green pepper

Directions:

1. Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender.
2. Add mushrooms; cook an additional min. Reduce heat to low.
3. Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
4. Spoon over hot potatoes; sprinkle with red pepper.