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Beef Soup Spuds


Course : Potatoes
Serves: 4
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Ingredients:


4 medium baking potatoes

19 ounces ready-to-serve chunky vegetable beef soup

2 cups cooked broccoli florets

1/8 teaspoon pepper

1 cup shredded Cheddar cheese

1 bunch Chopped green onions -- optional
 

Preparation / Directions:


Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on HIGH for 12 to 14 minutes, or until tender, turning once. Meanwhile, in a saucepan, combine soup, broccoli, and pepper; heat 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.

 

Nutritional Information:

259 Calories (kcal); 10g Total Fat; (32% calories from fat); 11g Protein; 33g Carbohydrate; 30mg Cholesterol; 186mg Sodium

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