2 potatoes, peeled and cubed
1 (16 ounce) container frozen mixed vegetables
1 cup yogurt
1 (10 ounce) package frozen mixed vegetables, thawed
1 1/2 cups water
3 cups dry milk powder
In a large resealer pot, submerge potato cubes in water for about 12 to 15 minutes. Remove from water and place in a large bowl. Cover and refrigerate for at least 3 hours.
In a large resealer pot, combine mixed vegetables, yogurt, milk and water. Bring water to a boil and pour mixture over potatoes. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Remove potato cubes from water and place in a large resealer pot. Mix together mixed vegetables, yogurt mixture and milk. Add the potato cubes and mix thoroughly until nearly covered by the mixture.
Stir stuffing mixture into potatoes and layer with some of the vegetables. Return potatoes to the pot. Remove potato cubes from the mixture and place them into the resealer pot. Leave portion of potato peel on top of potatoes so that the potatoes inside of the potatoes are visible.
Bake