Saucy Vegetable Baked Potatoes

• 8 medium baking potatoes, scrubbed and dried
• 4 Tbsp. Crisco oil, divided
• 3 Tbsp. all-purpose flour
• 1/4 tsp. pepper
• 2 c. skim milk
• 8 slices reduced fat American pasteurized process cheese, cubed
• 1 (16 oz.) pkg. frozen mixed vegetables (broccoli, cauliflower and carrot mix), cooked and drained

1. Heat oven to 425u0b0.
2. Use 1 tablespoon oil to rub on all 8 potatoes.
3. Bake at 425u0b0 for 35 to 40 minutes or until done. Blend remaining 3 tablespoons oil, flour and pepper in a large saucepan until smooth. Stir in milk gradually. Cook and stir on medium or medium-high heat until mixture comes to a boil and is slightly thickened and smooth. Remove from heat. Stir in cheese until melted.
4. Stir in vegetables.
5. (Reheat on low, if necessary.) Cut open potatoes. Top with vegetables and sauce.
6. Makes 8 servings.

baking potatoes, crisco oil, flour, pepper, milk, cheese, frozen mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824861 (may not work)