Baked Potatoes Primavera

• 4 potatoes (about 8 ounces each)
• 4 cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
• 1 1/4 cups prepared alfredo sauce
• 2 teaspoons dried basil leaves
• 1/4 teaspoon red pepper flakes
• salt and pepper, to taste

1. Prick each potato several times with fork.
2. Arrange spoke-fashion in microwave oven.
3. Microwave on HIGH 14 to 16 minutes until tender.
4. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
5. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
6. Add sauce, basil and red pepper to vegetables in saucepan.
7. Heat to simmering, stirring.
8. Season with salt and pepper.
9. Split and fluff potatoes; place on four serving plates.
10. Spoon vegetable mixture over potatoes, dividing equally.

potatoes, fresh vegetables, alfredo sauce, basil, red pepper, salt

Taken from www.food.com/recipe/baked-potatoes-primavera-17832 (may not work)