4 med. size baking potatoes
1/2 c. Catalina reduced calorie salad dressing
1 1/2 c. broccoli flowerets
1 c. canned mushrooms (bits and pieces)
1/2 c. chopped green pepper

I cook the vegetables until tender crisp. Cool and pour dressing over vegetables; marinate several hours in refrigerator.

Slit baked potatoes. Top with vegetable mixture. Sprinkle shredded sharp Cheddar cheese on top. Heat to melt cheese.