wendy's baked potato toppings

Categories
Potatoes
Sauces
Copycat
Yield
1 Servings
MeasureIngredient
  WALDINE VAN GEFFEN
  VGHC42A-----
  BROCCOLI AND CHEESE
1 can Cream of celery soup
Jar cheez whiz -- (8
  Ounces)
1 tablespoon Dry minced onion
1 pack Frozen chopped broccoli --
  Cook -- (10 ounces) drain
  CHILLI AND CHEESE
1 can Chili-beef soup
  Cheddar cheese -- shredded
  SOUR CREAM AND CHIVES
2 tablespoons Mayo
8 ounces Onion chip dip
8 ounces Sour cream chives
2 tablespoons Dry minced chives
  GROUND BEEF TOPPING
1 pounds Ground round
2 tablespoons Oil
1 pack Dry onion soup mix
1 teaspoon Paprike
8 ounces Sour cream

BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoees. Refrigerate leftover sauce to use within a week or freeze to use within 6 months. CHILI AND CHEESE-Warm soup until piping hot. Spoon over baked potatoes and top with cheese.

SOUR CREAM AND CHIVES-Stir together mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes. GROUND BEEF TOPPING-Brown beef in oil, crumbling beef witha fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.

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