Heat the soup, black pepper, vegetables and cheese in a 3-quart saucepan over medium heat to a boil, stirring occasionally. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Spoon the vegetable mixture over the potatoes. Top with the tomato.
Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400 degrees F for 1 hour or until fork-tender.