Creamy Broccoli Topper and Baked Potato

Creamy Broccoli Topper and Baked Potato

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.9
  • Total Fat: 3.9 g
  • Cholesterol: 9.7 mg
  • Sodium: 550.6 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Creamy Broccoli Topper and Baked Potato calories by ingredient
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Great as a meal or as a side to dinner, this is one potato that you can have your fill of! Great as a meal or as a side to dinner, this is one potato that you can have your fill of!
Number of Servings: 4


    • 1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Broccoli Soup
    • 1/4 cup nonfat milk
    • Dash of black pepper to taste
    • 4 hot baked potatoes, split
    • 1 cup broccoli flowerets
    • 1/4 cup shredded sharp cheddar cheese


  1. Scrub potatoes being careful not to remove the skins. Using a fork skewer the potato all the way around to allow steam to vent.
  2. Cook individually on full power in microwave for 5 minutes. Turn over and continue to cook for 5 additional minutes.
  3. In mixing bowl combine soup, milk and pepper.
  4. When potato is soft, remove from the microwave and using the fork, follow the dotted line on one side to open potato.
  5. Fluff potato with fork and top with broccoli.
  6. Spoon 2 3/4 cup (or desired amount) of soup mixture over broccoli and top with cheese.
  7. Microwave ALL POTATOES on HIGH 4 minutes or until hot.

Serving size of soup mix is 2 3/4 cups. Please see my other recipe for using half that amount.

Number of Servings: 4

Recipe submitted by SparkPeople user TTFN-JENN.

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Member Ratings For This Recipe

  • I added jalapeno peppers and turkey ham. Next time I'll try chicken. Original recipe a little bland but there is room for experimentation. - 3/10/08

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