Cheesy Mushroom Potato Topper

Whether it's served as a satisying side dish or a simple dinner on its
own with a salad, this mushroom-and-cheese potato topper delivers loads
of great taste and plenty of satisfaction.

Cheesy Mushroom Potato Topper
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 4 min.

Generous dash ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
4 hot baked potatoes, split
1/4 cup shredded Cheddar cheese

1. Add the black pepper to the soup in the can and stir until the soup
is smooth.

2. Place the potatoes onto a microwavable plate. Spoon the soup on the
potatoes. Sprinkle with the cheese.

3. Microwave on HIGH for 4 minutes or until the soup mixture is hot and
the cheese is melted.

/Tip*:*/ To bake the potatoes, pierce the potatoes with a fork.
Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until
fork-tender.
Makes: 4 servings.

Kitchen Clip
                              For extra flavor and flair, serve each potato with a dollop of
sour cream, crumbled cooked bacon and chopped green onions.
Received on Sat Oct 9 14:05:03 2010