1 can (11 oz.) Campbell's condensed Cheddar cheese soup
2 tbsp. sour cream
1/2 tsp. Dijon mustard
1 c. cooked broccoli flowerettes
4 hot baked potatoes, split

In 1 1/2 quart saucepan, stir soup, sour cream and mustard. Heat through stirring occasionally. Stir in broccoli, heat through. Spoon over potatoes. Makes 4 servings.