Ingredients Jump to Instructions ↓

  1. Broccoli and Cheese Topping:

  2. 1 can cream of celery soup

  3. 8 ounces jar Cheez Whiz

  4. 1 tablespoon dry minced onion

  5. 10 ounces frozen chopped broccoli, cooked, drained

  6. Chili Cheese Topping:

  7. 1 can (approx. 10 1/2 ounces) chili-beef soup

  8. shredded Cheddar cheese

  9. Sour Cream and Chives Topping:

  10. 2 tablespoons mayonnaise

  11. 8 ounces prepared onion dip for chips

  12. 8 ounces sour cream with chives

  13. 2 tablespoons dry or frozen minced chives

  14. Ground Beef Topping

  15. 1 pound ground round or sirloin

  16. 2 tablespoons oil

  17. 1 envelope dry onion soup mix

  18. 1 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Broccoli and Cheese In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.

  2. Chili and Cheese Warm soup until piping hot. Spoon over baked potatoes and top with cheese.

  3. Sour Cream and Chives Stir together mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.

  4. Ground Beef Brown beef in oil, crumbling beef with a fork until all pink disappears.

  5. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.

  6. Related Recipes Pizza Lovers' Potatoes Baked Stuffed Potatoes Twice Baked Potatoes Twice Baked Potato Recipe II Garlic Stuffed Potatoes Potato Recipes Main Index Baked & Roasted Potatoes Hash Browns Potato Casseroles Side Dish Casseroles More Potato Recipes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


Send feedback