Loaded Twice Baked Potatoes
Products you'll need:
CAMPBELL’S® Condensed Low Fat Cream of Broccoli SoupAn iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with broccoli, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol
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- 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
- 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!
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