2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions

Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions. Makes about 24 appetizers.