Beef Soup Spuds
4 medium baking potatoes
1 19 oz. can ready-to-serve chunky vegetable beef soup
2 cups cooked broccoli florets
1 cup shredded Cheddar cheese
chopped green onions -- optional
Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on HIGH for 12 to 14 minutes, or until tender, turning once.
Meanwhile, in a saucepan, combine soup, broccoli, and pepper; heat through. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with soup mixture, cheese, and onions if desired.
Makes 4 servings.