1 can (11 oz.) Campbell's condensed nacho cheese soup-dip
4 lg. baked potatoes
Chopped parsley
Sliced green onions
Chopped chives

In 1-quart saucepan over medium heat, stir soup. Heat thoroughly, stirring constantly.

Split potatoes, fluff with fork. Spoon nacho sauce over potatoes. Garnish with remaining ingredients. Makes 4 servings.