Cheesy Mushroom Potato Topper

Cheesy Mushroom Potato Topper

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"A hearty topping turns a baked potato into an especially tasty side dish. It's hard to believe that something this tasty is so easy to prepare."
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14 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Add the black pepper to the soup in the can and stir until the soup is smooth.
  2. Place the potatoes onto a microwavable plate. Spoon the soup on the potatoes. Sprinkle with the cheese.
  3. Microwave on HIGH for 4minutes or until the soup mixture is hot and the cheese is melted.


  • Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400 degrees F for 1 hour or until fork-tender.


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Awesome recipe - delicious and so easy to prepare.

Surprisingly really good! I used this recipe to make my own cream of mushroom soup (sorry Cambell's) Awesome!