Potato Skins Nachos
2 pkgs. (20 oz. each) frozen potato
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
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
Makes about 24 appetizers