Potato Skin Nachos
2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell’s Condensed Nacho Cheese soup/dip
1/4 cup milk
1/2 cup sliced pitted ripe olives
1/2 cup chopped sweet red pepper or seeded tomato
1/4 cup 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.