Vegetable-Stuffed Baked Potatoes Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 (17 oz) jar ragu cheese creations pasta sauce (see above)
1 (16 oz) bag frozen assorted fresh vegetables, cooked and drained
6 large baking potatoes, unpeeled and baked
fresh ground black pepper (optional)

Directions:

In a 2-quart sauucepan, heat the pasta sauce. Stir in cooked 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 black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3.02 Kcal (13 kJ)
Calories from fat	0.43 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	2.22mg	0%
Potassium	10.02mg	0%
Total Carbs	0.61g	0%
Dietary Fiber	0.19g	1%
Protein	0.14g	0%
Vitamin C	0.5mg	1%
Calcium	1.2mg	0%

Amount Per 100 g
Calories	64 Kcal (268 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	0%
Sodium	47mg	0%
Potassium	212mg	0%
Total Carbs	13g	0%
Dietary Fiber	4g	1%
Protein	3g	0%
Vitamin C	10mg	1%
Iron	1mg	0%
Calcium	25mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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