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Loaded Twice Baked Potatoes Recipe

Loaded Twice Baked Potatoes
Source: campbells


  • 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
8 servings


  • 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!

Side Dishes

A recipe from campbells

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