The Canned Soup That Turns Baked Potatoes Into An Unforgettable Dinner

A plain baked potato doesn't need much to become dinner, and a can of cream of mushroom soup does almost all the work. This creamy soup offers that somewhat bland canvas a nice umami backbone from the mushrooms. Their satisfying, almost meat-like depth will soak into every cranny of the potato. Plus, potatoes and creamed soups are already a well-known culinary pairing, from casseroles to saucy, scalloped spuds. But with this easy dinner, you get the same delicious results with no need for any peeling, slicing, or layering. Just start with a large baked potato, split it open, and fluff up the middle before adding the soup. 

Warm the cream of mushroom separately rather than pouring it on cold. While just a splash of liquid works if you're turning canned cream of mushroom soup into a pasta sauce, our potato deserves the full soupy treatment, so prepare it according to your can's instructions until it reaches the consistency you like. Taste before reaching for the salt, too, since canned soup can already bring plenty of it. Plus, if you're really aiming to make this succulent potato a full-on dinner, there are a few other flavorful ingredients you'll be adding anyway.

Once the mushroom soup is on there, build around its rich flavor instead of piling on more of the same. Shredded cheddar or Gruyère can melt into the hot soup, while scallions or chives punch through all that richness with their fresh bite. Crispy onions add some much-needed crunch to an otherwise very soft potato. If you want to further boost that savory umami, sautéed mushrooms are an easy addition. A few cracks of black pepper help finish it without making the whole thing complicated, while some sprigs of rosemary or thyme add a more complex depth. For extra protein, some cooked, crumbled bacon or tofu could round out the meal.

The potato itself still matters, especially when you're adding a thick topping. If you're starting from scratch, Chowhound's tips for making a light, fluffy baked potato start with choosing a Russet or Idaho spud. Their high-starch, low-moisture flesh gives you that soft center that beautifully absorbs the flavors of the mushroom soup. And if you like the whole canned-soup-on-a-potato idea, there are other routes: cheddar cheese soup can also work as a baked potato topping, especially with green onions layered on top. With options like this or cream of mushroom, you've moved pretty far beyond a basic potato with butter on the side.