Cheesy Bacon and Mushroom Baked Potato Topper
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Now that the kids are back in school, one might think I would have more time for myself. I foolishly thought so, too. The fact is, however, that last week was crazy. In an attempt to do everything between the time they left for school to when they came home, I barely had time to blink, let alone eat a decent lunch. I’m vowing to remedy that this week, though, along with gathering some Labels for Education, too.
Labels for Education is a program where you can earn supplies for your school just by the groceries you buy. By collecting UPCs on select labels from over 2,500 participating products, supplementing your earnings through the Labels for Educationâ„ program and with bonus offers, your school earns points that can be redeemed for Arts, Athletics, and Academics merchandise.
I needed something quick, easy, and delicious to prepare so that I look forward to lunch and not forget it. The Cheesy Mushroom Potato Toppers made using Campbell’s Soup were the perfect answer. Except I added my own spin on it with a mix of fresh ingredients. And bacon. Renaming them the Cheesy Bacon and Mushroom Baked Potato Toppers.
To prepare my potatoes, I first picked up a can of Campbell’s Cream of Mushroom soup at my local grocery store. Along with that, I chose some fresh mushrooms, a small onion, shredded Cheddar cheese, bacon to crumble on top, and the potatoes of course. I also picked up a pack of Pepperidge Farm crackers to help gather up any of the soup that may spill out.
Be sure to check out the printable coupons available on the Labels for Education website, too!
These Cheesy Bacon and Mushroom Baked Potatoes are so good, a great lunch, and I’m sure we’ll have them for dinner, too, now that they’ve been taste-tested. My kids will love them! It’s melty, it’s cheesy, what is there not to love? It’s an entire meal in itself, and takes almost no time to come together. The topper on top of the potato topper, though, is that with every Campbell’s can and Pepperidge Farms product bought, I’m helping support my kids’ school by gathering points for #Labels4Edu!
Labels for Education Sweepstakes
Through December 31, 2014 you can enter your school in the Labels for Education Grand Stand for Schools Sweepstakes. 1000 schools will win $1000! Find more information here.
Cheesy Bacon and Mushroom Baked Potato Toppers
A great way to top your baked potato for a quick lunch or easy meal idea!
Ingredients
- 4 "baked" potatoes
- 1 can Campbell's Condensed Cream of Mushroom Soup
- 1/2 cup fresh mushrooms
- 1/4 cup or 1/2 of an onion - sliced
- 1 Tbsp butter
- 2 slices bacon
- 1/4 cup shredded cheese
Instructions
- Heat your potatoes however you prefer. I did mine in the microwave for about 5 minutes a piece.
- While the potatoes are heating, slice your onion. Add 1 tbsp butter to a hot pan and saute mushrooms and onion over medium-high heat until brown.
- Warm bacon. I chose preheated microwavable bacon to really cut back on time. Cut it into bits.
- Stir Campbell's Cream of Mushroom Soup until well combined. Add a few tablespoons on each potato.
- Add 1/4 of mushroom and onion mixture on each potato.
- Sprinkle a handful of cheese.and 1/4 of bacon bits on each potato, as well.
- Microwave again for about 2 minutes, or until soup is hot and cheese is melted.
Oh my – this looks really, really tasty! I use Campbell’s soup in so many of my recipes!
Potatoes, cheese, bacon. What more could I hope for? This looks delicious!
My husband uses Campbell’s Condensed all the time for cooking. This looks yummy! Thanks for sharing this recipe.
Theses look absolutely delicious! You can’t beat a combo with bacon and cheese as well as potatoes.
It’s amazing how much time we spend taking care of our kids that we forget to take care of ourselves. I love that you found a satisfying lunch recipe that earns points for your kids’ school, too! #client