Cheesy Veggie Stuffed Potatoes

Boil potatoes in salted water or microwave until tender.

In a medium saucepan, melt butter and sauté onion, garlic and seasoning peppers for 3 minutes.

Add dasheen leaves, carrot and Bouillon Cube; continue to sauté for 5 minutes. Remove from heat.

Cut potatoes in half and scoop out inside of potatoes, leaving shell in tact.

Using a potato masher, crush scooped potato with Evaporated Milk.

Fold in cooked vegetables and half of cheese.

Spoon filling back into potato shells.

Top with remaining cheese.

Bake at 375°F in preheated oven for 10 minutes or until cheese melts and golden.