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Restaurant-Style Baked Potato Toppings

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

    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.

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