Lunch

Creamy Broccoli Topper and Baked Potato is for Lunch.

Creamy Broccoli Topper and Baked Potato takes 5 minutes to prepare.

Creamy Broccoli Topper and Baked Potato takes 44 minutes to cook.

Creamy Broccoli Topper and Baked Potato makes 4 servings.

The ingredients for Creamy Broccoli Topper and Baked Potato are:

• 1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Broccoli Soup
• 1/4 cup nonfat milk
• Dash of black pepper to taste
• 4 hot baked potatoes, split
• 1 cup broccoli flowerets
• 1/4 cup shredded sharp cheddar cheese

Here is how you make Creamy Broccoli Topper and Baked Potato:

Scrub potatoes being careful not to remove the skins. Using a fork skewer the potato all the way around to allow steam to vent.Cook individually on full power in microwave for 5 minutes. Turn over and continue to cook for 5 additional minutes.In mixing bowl combine soup, milk and pepper.When potato is soft, remove from the microwave and using the fork, follow the dotted line on one side to open potato.Fluff potato with fork and top with broccoli.Spoon 2 3/4 cup (or desired amount) of soup mixture over broccoli and top with cheese.Microwave ALL POTATOES on HIGH 4 minutes or until hot.Serving size of soup mix is 2 3/4 cups. Please see my other recipe for using half that amount.Number of Servings: 4Recipe submitted by SparkPeople user TTFN-JENN.

The nutritional information for Creamy Broccoli Topper and Baked Potato is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 237.9

• Total Fat: 3.9 g
• Cholesterol: 9.7 mg
• Sodium: 550.6 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 5.0 g
• Protein: 7.3 g