1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/3 coup milk
Instructions
Cut the potatoes in half lengthwise. Cut each half
crosswise into 4 pieces.
Thread the potato pieces on 6 skewers. Brush with
oil. Lightly oil grill rack and heat the grill to
medium-hot. Grill the kabobs for 30 mins or until
the potatoes are tender, turning once.
Stir the soup and milk in a 1-quart saucepan over
medium-high heat. Cook and stir until hot. Serve the
soup mixture over the potatoes.
Originally Submitted
1/16/2011
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