Cheese & Broccoli Potato Topper
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of cheddar
|
*
|
| 2 | tablespoons |
sour cream
|
|
| ½ | teaspoon |
dijon mustard
|
|
| 1 | cup |
broccoli florets
cooked |
|
| 4 | each |
potatoes
baked, hot, split |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of cheddar
|
*
|
| 3E+1 | ml |
sour cream
|
|
| 2.5 | ml |
dijon mustard
|
|
| 237 | ml |
broccoli florets
cooked |
|
| 4 | 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.
