Recipe courtesy of Jayne Benkendorf
Beefy Spuds
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- Level: Easy
- Total: 15 min
- Cook: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 327
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 10 g
- Sugar
- 13 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 983 mg
- Level: Easy
- Total: 15 min
- Cook: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 327
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 10 g
- Sugar
- 13 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 983 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.)
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