Wendy's Baked Potato Toppings

Ingredients:
BROCCOLI AND CHEESE
1 can cream of celery soup
1 jar Cheez Whiz - (8 oz)
1 tablespoon dry minced onion
1 package frozen chopped broccoli - (10 oz) -- cooked, drained

CHILI AND CHEESE
1 can chili-beef soup
Cheddar cheese -- shredded

SOUR CREAM AND CHIVES
2 tablespoons mayonnaise
8 ounces onion chip dip
8 ounces sour cream chives
2 tablespoons dry minced chives

GROUND BEEF TOPPING
1 pound ground round
2 tablespoons oil
1 package dry onion soup mix
1 teaspoon paprika
8 ounces sour cream

Cooking Directions:
Broccoli and Cheese Topping: 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.

Chili and Cheese Topping: Warm soup until piping hot. Spoon over baked potatoes and top with cheese.

Sour Cream and Chives Topping: Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.

Ground Beef Topping: Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.