Ingredients:

• 1 can [10-3/4 ounces] – cheddar cheese soup
• 4 – large baked potatoes, split
• 1 cup – cooked Broccoli florets

Method:

1. Stir the soup until smooth.
2. Place baked potatoes on a microwave-safe plate.
3. Top each potato with broccoli. Spoon soup over potatoes.
4. Microwave on high for four minutes or until hot.

Recipe courtesy of Purvi Desai