A Whole Meal In A Baked Potato - cooking recipe

Ingredients

4 baking potatoes (8 to 12 oz. each)
1 1/2 c. milk
8 oz. Danish Cream Havarti or Fontina, shredded
1 c. each (4 c. total) thinly sliced carrots, sliced zucchini, broccoli florets, halved Brussels sprouts
3 Tbsp. flour

Preparation

Scrub potatoes; dry
and
place
on
racks in 450\u00b0 oven. Bake until tender (approximately 1 hour).
Cook vegetables in a medium saucepan
until
tender
to
taste.
Place vegetables in bowl. Measure cooking
liquid,
then
add milk to make 2 cups. Pour into saucepan
and set over medium heat.
Toss cheese with flour. Gradually
add to hot liquid, stirring constantly until cheese melts and
sauce is smooth.
Stir in vegetables.
Cover; keep warm.
When
potatoes
are
tender, immediately cut crisscross tops to release steam.
Squeeze
and
press
ends
toward center to fluff up insides.
Place
on
serving
dishes and top each with sauce.