Veggie Baked Potatoes

Ingredients

• 0.3 cup olives black sliced
• 2 cups bite-size broccoli florets 
• 1 small carrots cut into matchstick strips
• 0.5  bell pepper red seeded cut into chunks
• 4 large russet potatoes 
• 15 servings salt 
• 15 servings salt and pepper 
• 0.5 cup swiss cheese shredded
• 15 servings vegetable oil 

Equipment

• sauce pan
• oven
• knife
• microwave

Directions

1. Bake potatoes. IN THE OVEN: Preheat oven to 375F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt.
2. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork.
3. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
4. In a saucepan, bring 1 inch water to boil.
5. Add 1/4 tsp. salt.
6. Add carrot, broccoli and bell pepper. Cook until crisp-tender, about 4 minutes.
7. Drain.
8. Cut a deep cross in tops of potatoes; squeeze to open. Fluff up flesh with a fork. Season with salt and pepper. Divide vegetables and olives among potatoes.
9. Sprinkle with cheese and serve.