- 10-3/4 oz can Campbell’s Condensed Cream of Mushroom Soup, undiluted
- Generous dash pepper
- 1/4 cup shredded cheddar cheese
- Add pepper to soup in can; stir until smooth.
- Place potatoes on microwave safe plate.
- Fluff potatoes with fork (if baked potatoes).
- Spoon soup over potatoes.
- Sprinkle with cheese.
- Microwave on high 4 minutes or until hot.
(This recipe is from Campbell’s.)