Recipe courtesy of Jayne Benkendorf
Beefy Spuds
Getting reviews...
- Level: Easy
- Total: 15 min
- Cook: 15 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 164
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 491 mg
- Level: Easy
- Total: 15 min
- Cook: 15 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 164
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 491 mg
Ingredients
Directions
- Bake potato in the microwave until done. Put potato on a microwaveable plate, split in half, and mash it a bit. Top with the soup. Place back in the microwave and heat until the soup is warm. (Put the leftover soup in a container in the refrigerator to eat later.)
