- 1 jar ragu cheesy double cheddar sauce
- 16 bags frozen mixed vegetables (cooked and drained)
- 6 baking potatoes (unpeeled and baked)
- Heat Double Cheddar Sauce in 2-quart saucepan. Stir in vegetables; heat through.
- Cut a lengthwise slice from top of each potato. Lightly mash pulp in each potato. Evenly spoon sauce mixture onto each potato. Sprinkle, if desired, with ground black pepper.