4 Russet potatoes, scrubbed
1 cup marinara sauce
2 cups frozen mixed veggies, corn peas carrots and green beans
1 cup mozzarella cheese, shredded
Pre-heat your oven to 400F. Prick potatoes over surface with a fork and wrap in aluminum foil. Bake until tender 45 minutes to an hour.
Meanwhile warm vegetables in a saucepan over medium-low heat, or in the microwave.
Once baked remove potato from oven, split down the center and open.
Add ¼ cup of marinara sauce to each plate. Place potato in center and fill with vegetables. Top with shredded cheese and serve.