Beef Soup Spuds Recipe

Beef Soup Spuds Recipe photo by Taste of Home

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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

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Beef Soup Spuds Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

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 (4 ounces) shredded cheddar cheese
Chopped green onions, optional

Directions

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. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 349 calories, 10 g fat (7 g saturated fat), 30 mg cholesterol, 666 mg sodium, 53 g carbohydrate, 7 g fiber, 13 g protein.

Originally published as Beef Soup Spuds in Quick Cooking March/April 1999, p20