Baked Potato with Loaded Cauliflower Soup & Roasted Vegetables - Gordon Food Service

Name: Baked Potato with Loaded Cauliflower Soup & Roasted Vegetables - Gordon Food Service
Ingredients: 4 large russet or baking potatoes; 3 cups Brickman’s Loaded Cauliflower Soup #580145; 2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli,), chopped into bite-sized pieces; 2 tbsp. olive oil; 4 oz. cooked diced bacon; 1 tsp. smoked paprika; ½ tsp. garlic powder; Salt & black pepper, to taste; ½ cup shredded cheddar cheese; 2 tbsp. fresh chives

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This recipe transforms a classic baked potato by topping it with our new Brickman's Loaded Cauliflower Soup.

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Ingredients

4 large russet or baking potatoes
3 cups Brickman’s Loaded Cauliflower Soup #580145
2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli,), chopped into bite-sized pieces
2 tbsp. olive oil
4 oz. cooked diced bacon
1 tsp. smoked paprika
½ tsp. garlic powder
Salt & black pepper, to taste
½ cup shredded cheddar cheese
2 tbsp. fresh chives