CUT potatoes in half and scoop out insides leaving 1/2-inch shell. Boil scooped out potatoes, rutabaga, and carrots until tender. Meanwhile, bake or microwave potato shells until tender, but still retaining their shape. Set aside.

DRAIN and mash cooked vegetables; add salad dressing and seasoning, mixing well. Spoon seasoned mixture into potato shells, using 1/4 cup for each shell.

BAKE at 350°F for 12 to 15 min. or until heated through.