Beef Soup Spuds Food

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BEEF SOUP SPUDS



Beef Soup Spuds image

Canned soup is the convenient base for this colorful tater topper. As the potatoes are baked in the microwave, the chunky soup-along with bright broccoli for color and flavor-is heated in a snap on the stovetop.-Joleen Jackson, Zumbrota, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 medium baking potatoes
1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
2 cups cooked fresh broccoli florets
1/8 teaspoon pepper
1 cup shredded cheddar cheese
Chopped green onions, optional

Steps:

  • Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes on each side or until tender., Meanwhile, in a large saucepan, combine the soup, broccoli and pepper; cook until heated through. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with soup mixture, cheese and onions if desired.

Nutrition Facts : Calories 349 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 666mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 13g protein.

BEEFY SPUDS



Beefy Spuds image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 2

1 medium potato
1 cup beef vegetable soup

Steps:

  • Bake potato in the microwave until done. Put potato on a microwaveable plate, split in half, and mash it a bit. Top with the soup. Place back in the microwave and heat until the soup is warm. (Put the leftover soup in a container in the refrigerator to eat later.)

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