Baked Potatoes Primavera

• potatoes (about 8 ounces each)↗4 cups
• cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)4 cups
• cups prepared alfredo sauce1 1⁄4 cups
• teaspoons dried basil leaves↗2 teaspoons
• teaspoon red pepper flakes↗1⁄4 teaspoon
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Prick each potato several times with fork.

2. 2

   Arrange spoke-fashion in microwave oven.

3. 3

   Microwave on HIGH 14 to 16 minutes until tender.

4. 4

   Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.

5. 5

   Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.

6. 6

   Add sauce, basil and red pepper to vegetables in saucepan.

7. 7

   Heat to simmering, stirring.

8. 8

   Season with salt and pepper.

9. 9

   Split and fluff potatoes; place on four serving plates.

10. 10

    Spoon vegetable mixture over potatoes, dividing equally.