Potato Skins Nachos
2 pkgs. (20 oz. each) frozen potato
skins
1 can (11 oz.) Campbell's Condensed
Nacho Cheese soup/dip
1/4 cup milk
1/2 cup sliced pitted ripe olives
1/2 cup chopped sweet red pepper or
seeded tomato
1/4 cup chopped green onions
Prepare frozen potato skins according to
package directions; keep warm.
Meanwhile, in 1 1/2-quart saucepan over
medium heat, combine soup and milk. Heat
through, stirring occasionally.
Spoon sauce over prepared potato skins.
Sprinkle with olives, red pepper and
green onions.
Makes about 24 appetizers
http://www.nancyskitchen
