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Cheese & Broccoli Potato Topper

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Submitted by tdacla2

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 1
2 3E+1
TABLESPOONS ML SOUR CREAM
½ 2.5
TEASPOON ML DIJON MUSTARD
1 237
CUP ML BROCCOLI FLORETS
cooked
4 4
EACH EACH POTATOES
baked, hot, split

Directions

In 1½ quart saucepan, combine soup, sour cream and mustard; add broccoli.

Heat through, stirring occasionally.

Serve over potatoes.

Garnish with chopped sweet red pepper if desired.

TIP: To bake potatoes: Using fork, pierce each potato; bake at 400 degrees F1 hour OR microwave on HIGH 1½ to 1½ minutes until fork-tender.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 161 8% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 24mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 12% Vitamin C 48%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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