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