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
YIELD 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!