Veggie Stuffed Potatoes

1. 1

   In a large skillet, over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.

2. 2

   Add zucchini. Cook and stir until tender, about 1 minute. Carefully cut or pierce tops of potatoes lengthwise and push ends to open.

3. 3

   Spoon vegetable mixture equally into each potato.

4. 4

   Top with cheese. Bake at 375u00b0 for 5 minutes or until cheese melts.

No additional tips available.