Loaded Twice Baked Potatoes Recipe

Name: Loaded Twice Baked Potatoes
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 4 russet potatos; 3 cups (750 mL) small broccoli florets; 2 tsp (10 mL) olive oil; 1/2 onion, diced; 1 cup (250 mL) shredded Cheddar cheese; 1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup; 1 tsp (5 mL) salt; 1/8 tsp (1 mL) cayenne pepper; 1/4 tsp (1 mL) nutmeg; 1/4 tsp (1 mL) black pepper

Ingredients

4 russet potatos
3 cups (750 mL) small broccoli florets
2 tsp (10 mL) olive oil
1/2 onion, diced
1 cup (250 mL) shredded Cheddar cheese
1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
1 tsp (5 mL) salt
1/8 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) black pepper

PREP TIME 25m	COOK TIME 1h10m	TOTAL TIME 1h35m
YIELD 8 servings

Instructions

Preheat oven to 375º.
Pierce potatoes with a fork, then rub them with a little olive oil. Bake in the oven for 60-70 minutes, until soft inside when poked with a fork.
Heat 2 teaspoons of olive oil in a small pan. Add onion, and sauté until translucent, 5-7 minutes. Remove.
Add broccoli, and sauté 5 minutes. Remove.
Cut cooked potatoes in half and scoop out the insides. Place the insides into a bowl with the sautéed onions. Sprinkle the potato skins with a bit of salt, then bake for 10 minutes to get edges crispy.
Mash the potato insides and mix in ½ cup cheddar, Campbell’s Cream of Broccoli Soup, salt, cayenne, nutmeg, black pepper and approximately half of the broccoli florets.
Spoon mixture back into the potato skins. Sprinkle with cheddar cheese and top with extra broccoli florets. Bake for 10 minutes and serve!