Stuffed Vegetable and Garlic Potatoes

4 medium potatoes

6 cloves garlic, diced

1/3 cup extra virgin olive oil

Half a lemon

3 cups cooked vegetables, heated

6 tablespoons shredded cheese

Heat oven to 425 degrees.

Wash and dry enough potatoes for four, rub their skins with olive oil, sprinkle with salt. Put in a microwave-safe dish and cover. Cook on high 8 minutes or until soft.

As the potatoes cook, slowly heat garlic in olive oil.

When potatoes are done, open up their tops, spoon in a little of the garlic-oil mixture and a squeeze of lemon, stuff with the hot vegetables, moisten with more oil and top with cheese.

Transfer to oven and bake 15 minutes to crisp skin and melt cheese.

Serves four.

Adapted from Lynne Rossetto Kasper's "The Splendid Table"