BAKED POTATOES PRIMAVERA

4 potatoes (about 8 ounces each)
FOR THE TOPPING:
1 cup water
4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1 1/4 cups prepared Alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

TO PREPARE THE POTATOES:
Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender.

TO PREPARE THE TOPPING:
Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetable pieces, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.

Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering, stirring. Season with salt and pepper.

TO SERVE:
Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally. (Chunks of cooked chicken, turkey or ham can be added to vegetables with sauce.)

Servings: 4
Adapted from unknown source