Saucy Vegetable Baked Potatoes - cooking recipe

Ingredients

8 medium baking potatoes, scrubbed and dried
4 Tbsp. Crisco oil, divided
3 Tbsp. all-purpose flour
1/4 tsp. pepper
2 c. skim milk
8 slices (3/4 oz. each) reduced fat American pasteurized process cheese, cubed
1 (16 oz.) pkg. frozen mixed vegetables (broccoli, cauliflower and carrot mixture), cooked and drained

Preparation

Heat oven to 425\u00b0.
Use one tablespoon Crisco oil to rub on all 8 potatoes.
Bake at 425\u00b0 for 35 to 40 minutes or until done. Blend remaining 3 tablespoons oil, flour and pepper in large saucepan until smooth.
Stir in milk gradually.
Cook and stir on medium or medium-high heat until mixture comes to a boil and is slightly thickened and smooth.
Remove from heat.
Stir in cheese until melted.
Stir in vegetables.
(Reheat on low, if necessary.) Cut open potatoes.
Top with vegetables and sauce.
Makes 8 servings.
Contains 380 calories, fat 10 g (90 cal or 24% of total calories), sat fat 3 g (7% of total calories), carb 60 g, protein 15 g, chol 10 mg and sodium 360 mg.