Nutrition Facts

Serving Size

SERVING (#8 SPOODLE; 1 CUP)

Amount Per Serving

Calories 215

% Daily Value

Total Fat 3.1g

Saturated Fat 1.7g

Cholesterol 7mg

Sodium 386mg

16%

Total Carbohydrate 38.4g

13%

Dietary Fiber 2.5g

10%

Protein 8.7g

17%

Vitamin A 4%

Vitamin C 13%

Calcium 13%

Iron 10%

loaded baked potato bowl

Diced baked potatoes topped with cheddar, sour cream, and green onions, finished with a savory mushroom sauce made with Campbell's® Healthy Request® Cream of Mushroom Soup.

Total time: 40 minutes
Servings: 44

Ingredient	Weight	Measure
russet potato , peeled, diced 1-inch	288.0 oz.	56 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea		1 can
non fat milk		6.25 cup
kosher salt		2 tbsp.
reduced fat Cheddar cheese , shredded	12.0 oz.	3 cup
bacon bits	3.0 oz.	1 cup
light sour cream	8.0 oz.	1 cup
green onion (scallion)	4.0 oz.	1 cup

1. Arrange potatoes in a single layer on a sheet pan coated with non-stick cooking spray. Roast at 350°F for 15-20 minutes, or until lightly browned. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

2. While potatoes are roasting, in a large rondeau or tilt skillet, whisk together Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup, milk, and salt until well combined. Heat until warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

3. In a large bowl, combine potatoes and soup mixture. Toss until well coated.

CCP: Hold for hot service at 140°F or higher until needed.

4 To serve, using an 8 oz. spoodle, portion 1 cup of potato mixture onto a serving plate. Top with the following and serve immediately.

1 tbsp cheese
1 tsp bacon bits
1 tsp of sour cream
1 tsp green onions

Chef Tip: Use as a base to pair with a variety of proteins to meet menu needs.

Diced baked potatoes topped with cheddar, sour cream, and green onions, finished with a savory mushroom sauce made with Campbell's® Healthy Request® Cream of Mushroom Soup.

Total time: 40 minutes
Servings: 44

Ingredient	Weight	Measure
russet potato , peeled, diced 1-inch	288.0 oz.	56 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea		1 can
non fat milk		6.25 cup
kosher salt		2 tbsp.
reduced fat Cheddar cheese , shredded	12.0 oz.	3 cup
bacon bits	3.0 oz.	1 cup
light sour cream	8.0 oz.	1 cup
green onion (scallion)	4.0 oz.	1 cup

1. Arrange potatoes in a single layer on a sheet pan coated with non-stick cooking spray. Roast at 350°F for 15-20 minutes, or until lightly browned. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

3. In a large bowl, combine potatoes and soup mixture. Toss until well coated.

CCP: Hold for hot service at 140°F or higher until needed.

4 To serve, using an 8 oz. spoodle, portion 1 cup of potato mixture onto a serving plate. Top with the following and serve immediately.

1 tbsp cheese
1 tsp bacon bits
1 tsp of sour cream
1 tsp green onions

Chef Tip: Use as a base to pair with a variety of proteins to meet menu needs.

Made with:

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Nutrition Facts

loaded baked potato bowl

Made with:

Campbell’s Condensed Healthy Request Cream of Mushroom Soup, 50 Ounce Cans, 12-Pack

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