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Serve with a crisp, mixed green salad and a serving of cooked lean fish, meat or poultry.
To cook potatoes, pierce potatoes in several places with fork or sharp knife; place on paper towel. Microwave on HIGH 16 to 19 min. or until fork-tender, turning potatoes over and rearranging after 10 min. Let stand 5 min. Microwave zucchini, celery and butter in 1-quart microwaveable casserole dish on HIGH 1 to 3 min. or until vegetables are crisp-tender. Add mushrooms; microwave 1 min. Add VELVEETA; microwave 1 min. Stir until VELVEETA is melted. Continue as directed.
For best results, use russet potatoes when making baked potatoes. Scrub the potatoes well, then blot dry with paper towels. Rub the skins with a little oil and sprinkle lightly with salt. Prick the potatoes with a fork to allow steam to escape. Stand the potatoes on end in a muffin tin. This makes it easy to handle multiple baked potatoes. Bake at 425ºF for 45 min. to 1 hour or until tender. Oiling the skin before baking will yield a crisper skin, while wrapping the potatoes in foil before baking will yield softer skins.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.