INGREDIENTS
4 hot baked potatoes
1 can (10 oz/284 mL) cream of chicken soup
1/2 cup (125 mL) milk
2 cups (500 mL) shredded VILLAGE CHEDDAR CHEESE
1 cup (250 mL) chopped cooked broccoli
1 cup (250 mL) chipped cooked turkey or chicken
Salt and pepper
PREPARATION
Cut potatoes in half lengthwise. Scoop out centres into bowl
leaving 1/4 inch (6 mm) shell. Smoothly combine soup and
milk; add cheese. Cook and stir over medium heat until cheese
melts; keep warm. Break up potato pieces; add broccoli and
turkey. Stir in 1 cup (250 mL) cheese sauce.Add salt and
pepper to taste. Spoon mixture into potato shells. Cover and
bake in 350°F (180°C) oven 15 to 20 min. Pour hot sauce over
each serving; top with more shredded cheese. Makes 4 servings.
*Variation: For the sauce, substitute cream of mushroom soup
for chicken soup. Substitute VILLAGE EUROPEAN CHEESE for
CHEDDAR. Substitute chopped cooked ham for turkey.
