- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 dash ground black pepper
- 2 cups frozen Italian vegetable combination
- 1/4 cup grated Parmesan cheese
- 4 hot baked potatoes , split
- Chopped tomato
- Heat the soup, black pepper, vegetables and cheese in a 3-quart saucepan over medium heat to a boil, stirring occasionally. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Spoon the vegetable mixture over the potatoes. Top with the tomato.