BEEF SOUP SPUDS
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
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
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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