Recipe

Cheesy Veggie Potatoes Recipe

Add Step-by-Step Photos	Summerstorms / All my dishes 1 year, 6 months ago Alright, this is my first creation, and I'm still learning so go easy on me! It's based on several recipes and whatever I had in my refrigerator. We ate them alone but they're probably better as a side with steak or chicken... Prep:50m Cook:45m Servings:2	Summerstorm
	colorful carrot salsa celery potato cheese sauce lettuce skin microwave

Does this look good? Yeah! / Nope

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Ingredients

2 large potatoes

vegetable oil or Ranch dressing

1 large carrot

1 or 2 celery stalks

1 tbs corn starch

2 tbs butter (I use the low-sodium kind)

1 cup of skim milk

4 slices of cheese (or more!)

1/4 cup of salsa (I use Jack's Special Garden Fresh Gourmet)

5 large leaves of Romaine lettuce

salt & pepper (optional, I use Jane's Krazy Mixed-Up Salt)

Directions

Beware that those Prep/Cook times are just estimates because I prep and cook different things simultaneously, so I'm really not sure how long it will take for you. Also, I don't have much in the way of kitchen utensils, so if you do, prep time may be considerably shorter!

Preheat the oven to 375°F.

Wash the potatoes and use a fork to put a few holes in the skin.

Coat them in oil or Ranch dressing and bake them for about 45 minutes.

Meanwhile, microwave the carrot and celery for 5 minutes in 1/2 cup of water.

While that is cooking, chop/shred the lettuce.

Chop the carrot and celery into tiny slices and set aside.

When the potatoes are finished, slice each in half and scoop the insides into a bowl.

Pour the corn starch, butter, and milk in a small saucepan on medium heat.

Bring to a simmer, stirring for 1 minute.

Add the cheese, and once it has melted, mix in the scooped potato.

Layer the empty potato skins with lettuce, then the cheesy filling, then the carrot and celery slices.

Sprinkle on a bit of seasoning and the salsa, and ENJOY!