Confetti Potatoes

• 1/2 cup chopped zucchini
• 1/2 cup sliced celery
• 1 Tbsp. butter or margarine
• 1 cup sliced mushrooms
• 1/4 lb. (4 oz.) VELVEETA, cut up
• 4 medium hot baked potatoes, cut in half lengthwise
• 1/4 cup chopped red or green pepper

1. Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min.
2. or until crisp-tender.
3. Add mushrooms; cook an additional min.
4. Reduce heat to low.
5. Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
6. Spoon over hot potatoes; sprinkle with red pepper.

zucchini, celery, butter, mushrooms, velveeta, potatoes, red

Taken from www.kraftrecipes.com/recipes/confetti-potatoes-51424.aspx (may not work)