Recipe: Baked Potato Toppings (broccoli and cheese, chili and cheese, sour cream and chives, and ground beef)

BAKED POTATO TOPPINGS

BROCCOLI AND CHEESE:
1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) jar cheese whiz
1 tablespoon dry minced onion
1 (10 oz) pkg frozen chopped broccoli, cooked and drained

CHILI AND CHEESE:
1 can chili-beef soup (or chili)
Shredded cheddar cheese

SOUR CREAM AND CHIVES:
2 tablespoons mayonnaise
8 ounces onion chip dip
8 ounces sour cream
2 tablespoons dry minced chives

GROUND BEEF TOPPING:
1 pound ground round
2 tablespoons oil
1 envelope dry onion soup mix
1 teaspoon paprika
8 ounces sour cream

BROCCOLI AND CHEESE:
In top of double boiler combine (undiluted) soup, Cheese Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.

CHILI AND CHEESE:
Warm soup (or chili) until piping hot. Spoon over baked potatoes and top with cheese.

SOUR CREAM AND CHIVES:
Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.

GROUND BEEF TOPPING:
Brown beef in oil, crumbling beef with a fork until all pink disappears. Add (dry) onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.

Source: Waldine Van Geffen