Categories: Vegetables- potatoes

Ingredients

• salt and pepper
• 1 small carrot, cut into matchstick strips
• 2 cups bite-size broccoli florets
• 1/2 red bell pepper, seeded, cut into chunks
• 4 large russet potatoes, baked
• 1/4 cup sliced black olives
• 1/2 cup shredded Swiss cheese

Directions

1. In a saucepan, bring 1 inch-water to a boil. Add 1/2 tsp. salt. Add carrot, broccoli and bell pepper. Cook until crisp-tender, about 4 minutes. Drain.

2. Cut a deep cross in tops of potatoes; squeeze to open. Fluff up flesh with fork. Season with salt and pepper. Divide vegetables and olives among potatoes. Sprinkle with cheese and serve.

3. Hints: use pitted, sliced Kalamata olives instead of black olives for more flavor.

4. Experiment with whatever vegetables you like, such as cooked spinach, asparagus or cauliflower for a different taste, and a way to use up leftovers.

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