Microwave Soup and Potatoes
- 3 medium Russet or white potatoes
- 1 can (18 ounces) Ready-to-eat soup, such as chicken mushroom, vegetable beef, chicken broccoli and cheese, or beef with mushrooms
Cut a thin slice off the bottom of each potato so they will not roll while cooking. With a small knife, cut off the top of each potato at an angle to create a bowl and lid, like you would for a jack-o-lantern.
Chop lids into bite-size pieces. Spread on bottom of microwave-safe dish. Set potato bowls on top. Pour soup over potatoes.
Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.