Cheesy Veggie Potato

• 4 medium baked potatoes
• 12 oz. vegetables, California blend
• 2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
• 1-1/2 cups fresh or frozen blueberries
• 24 oz. nonfat yogurt, favorite flavor
• 4 On-the-Go packets
• 4 bottles of water, 20 fl oz

1. Bake potatoes by preferred method; split once cooked.
2. Cook vegetables according to package instructions; toss with 1 cup of the cheese and your favorite salt-free seasoning.
3. Spoon 1/4 of the vegetable mixture over each potato; sprinkle evenly with remaining cheese.
4. Mix blueberries with yogurt.
5. Divide into 4 equal portions for dessert.
6. COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
7. Serve each person 1 water bottle with their meal.

potatoes, vegetables, milk, blueberries, nonfat yogurt, packets, bottles of water

Taken from www.kraftrecipes.com/recipes/cheesy-veggie-potato-59494.aspx (may not work)