- 2 baked potatoes
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- 2 tablespoons Buffalo-style hot pepper sauce (such as Frank's®)
- 1/4 cup blue cheese salad dressing
- Chop potatoes; place across bottom of a large, microwave-safe bowl. Spread mushroom soup, Cheddar cheese, and hot pepper sauce over potatoes.
- Cook potato mixture in the microwave until cheese bubbles, about 2 minutes.
- Mix blue cheese dressing into potato mixture.