Cheesy Garden Stuffed Baked Potatoes

• 4 russet potatoes
• 2 (10 ounce) packages frozen broccoli, carrots and cauliflower in cheese sauce
• 12 cup parmesan cheese
• 14 cup butter or 14 cup margarine
• 6 -8 drops hot pepper sauce

1. Preheat oven to 425F.
2. Microwave pierced potatoes on high for about 12 minutes, bake for 5 minutes and cool slightly.
3. Slice off potatoe tops, scoop out pulp, keeping 1/4" shell intact.
4. Set shells aside and mash pulp in a medium bowl.
5. Cook frozen vegetables according to package directions.
6. Add Parmesan, butter and hot pepper to vegetables, mix, and add to mashed potatoes.
7. Stir well and spoon into shells.
8. Wrap individually in foil and refrigerate up to 24 hours to allow flavors to mix.
9. Preheat oven to 350F, and bake potatoes in foil for 30 minutes.
10. Open foil and broil 6" from heat source for 3-4 minutes or until golden brown.

potatoes, frozen broccoli, parmesan cheese, butter, pepper sauce

Taken from www.food.com/recipe/cheesy-garden-stuffed-baked-potatoes-100528 (may not work)