Primavera Stuffed Potatoes

By polledl

Ingredients

• 4 baking potatoes (about 8 oounces each), scrubbed
• 1/4 cup milk
• 2 tablespoons (1/4 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded Cheddar cheese, divided
• 1 cup cooked mixed vegetables
• 1/2 cup sour cream
• 2 tablespoons ranch dressing

Preparation

Step 1

1Preheat oven to 400°F. Pierce each potato once with a knife to let steam escape when baking. Bake the potatoes until tender when pierced with a fork, 45–60 minutes. Remove from oven and cool slightly. Reduce oven to 375°F. Remove the flesh of the potatoes, leaving a thin shell, andplace in a medium bowl.
.2Add the milk, butter, salt and pepper to the potato flesh in the bowl. Stir in1/2 cup Cheddar.
.3Place the potato shells in an ungreased 8-inch square baking dish.Divide the potato mixture evenly among the potato shells.
.4Combine the mixed vegetables, sour cream and ranch dressing in a small bowl. Mix well. Spoon over the potatoes. Sprinkle each with 1 tbsp. cheese. Bake until heated through,20–30 minutes. Serve.