Confetti Potatoes

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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.

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