Beef-Topped Potatoes
Piping hot baked potatoes are topped with a savory combination of chunky beef and vegetable soup, broccoli and cheese to make a comforting main dish that's ready in just 15 minutes.
Ingredients
1 can (19 ounces) Campbell’s® Chunky™ Beef with Country Vegetables Soup
0.125 teaspoon ground black pepper
1 cup cooked broccoliflorets
3 hot baked potato, split
0.125 teaspoon ground black pepper
1 cup cooked broccoliflorets
3 hot baked potato, split
Instructions
Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.
Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Beef-Topped Potatoes
Print
Piping hot baked potatoes are topped with a savory combination of chunky beef and vegetable soup, broccoli and cheese to make a comforting main dish that's ready in just 15 minutes.
Ingredients
1 can (19 ounces) Campbell’s® Chunky™ Beef with Country Vegetables Soup0.125 teaspoon ground black pepper1 cup cooked broccoliflorets3 hot baked potato, split
Instructions
Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
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