Campbell's Cheese and Broccoli Potato Topper
Yield: 4 servings

1 (10 3/4 oz) can Campbell's Cheddar Cheese Soup
2 tbsp sour cream or yogurt
1/2 tsp dijon mustard
1 cup cooked broccoli florets
4 hot baked potatoes, split

In 1 1/2 qt saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally.

Serve over potatoes. Garnish with chopped sweet red pepper if desired.

NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1 hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until fork tender.