Add the black pepper to the soup in the can and stir until the soup is smooth.Place the potatoes onto a microwavable plate. Spoon the soup on the potatoes. Sprinkle with the cheese.Microwave on HIGH for 4 minutes or until the soup mixture is hot and the cheese is melted.
1 dash ground black pepper1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup4 hot baked potato, split0.25 cup shredded Cheddar cheese(about 1 ounce)
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