3 cups frozen broccoli, onion, red pepper, and mushroom mix
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red or black pepper
How to Make It
Preheat oven to 400°.
Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes to 1 hour or until done.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ginger, and cook, stirring constantly, 1 minute. Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.
Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture. Serve immediately.