BROCCOLI AND CHEESE:

1 can cream of celery soup
1 (8 oz.) jar Cheez whiz
1 tablespoon dry minced onion
1 (10 oz.) package frozen chopped broccoli, cooked and drained

In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.

CHILLI AND CHEESE:

1 can chili-beef soup
cheddar cheese, shredded

Warm soup until piping hot. Spoon over baked potatoes and top with cheese.

SOUR CREAM AND CHIVES:

2 tablespoons mayo
8 oz. onion chip dip
8 oz. sour cream chives
2 tablespoons dry minced chives

Stir together Mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.

GROUND BEEF TOPPING:

1 pound ground round
2 tablespoons oil
1 package dry onion soup mix
1 teaspoon paprika
8 oz. sour cream

Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup and paprika. Spoon over baked potatoes and top with sour cream.