1 1/2 c. water
1/2 c. milk
2 tbsp. butter
1/2 tsp. salt (opt.)
1 packet French's Idaho Instant Mashed Potatoes
1 egg, slightly beaten
16 oz. pkg. Green Giant Valley Frozen Broccoli & Carrot Fanfare
2 oz. (1/2 c.) shredded cheddar cheese

Heat oven to 400 degrees. Grease cookie sheet. In medium saucepan heat water, milk, butter and salt to boiling, remove from heat. Gradually stir in instant mashed potatoes and egg; beat until light and fluffy. Spoon about 1/2 cups potatoes onto prepared cookie sheet; shape into 4" round or oval shell. Repeat with remaining potatoes to make 5 shells. Bake at 400 degrees for 15 to 20 minutes or until set.

While potato shells are baking, cook vegetables according to package directions; drain. Spoon evenly into potato shells; sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese melts. Let stand 1 minute (to aid in removal) before removing from pan. 5 servings.