Wendy's baked potato toppings
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| BROCCOLI AND CHEESE | ||
| 1 | can | Cream of celery soup |
| 1 | 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 |
Directions
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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