Pierce potatoes in several places with fork or sharp knife. Microwave on HIGH 20 to 23 min. or until tender, turning after 12 min.
Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potatoes with milk. Stir in 3/4 cup cheese; spoon into potato shells.
Microwave broccoli, carrots and water in microwaveable bowl 2 min. or until tender; drain. Spoon over potatoes.
Sprinkle with remaining cheese; drizzle with dressing.
Serve this potato side dish with a crisp, mixed green salad and cooked lean meat, poultry or fish.
Russet potatoes, also referred to as "baking potatoes" or "Idaho potatoes," are typically long and slightly rounded with rough brown skin. High in starch and low in moisture, Russets are excellent for baking, mashing or making into french fries.
Substitute your favorite vegetable or vegetable blend for the carrots and/or broccoli.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.