3
30

Ingredients

  • 1 jar ragu cheesy double cheddar sauce
  • 16 bags frozen mixed vegetables (cooked and drained)
  • 6 baking potatoes (unpeeled and baked)

Directions

  1. Heat Double Cheddar Sauce in 2-quart saucepan. Stir in vegetables; heat through.
  2. 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.
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