2 tbsp. butter
1 1/2 c. broccoli flowerets
1/4 c. red pepper cut into 1 1/2 inch strips
1 can (10 1/2 oz.) chicken gravy
1/3 c. shredded Swiss cheese
3 lg. baked potatoes
Shredded Swiss cheese for garnish

In 1 1/2 quart saucepan over medium heat, in hot butter, cook broccoli and red pepper until tender-crisp. Stir in gravy. Heat through, stirring occasionally. Add 1/3 cup Swiss cheese. Heat until cheese melts. Split potatoes; fluff with fork. Serve about 1/2 cup sauce over each potato. Top with Swiss cheese. Makes 3 servings.