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.
