⅛ tsp ground black pepper
1 cup cooked broccoli florets
3 hot baked potato, split
1. Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.
2. Spoon the soup mixture over the potatoes. Top with the cheese.
Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 7 minutes or bake at 400°F. for 1 hour or or until fork-tender.