4 large baking potatoes, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) can vegetable filled shells
stone salt to taste
Pour soup, tomato, onion, and pepper into a 1 quart pot and sprinkle potatoes with salt. Heat over low to medium heat until room temperature.
Remove potatoes from pot and turn heat down to medium/low. Rub each potato with ΒΌ cup of salt. Let stand 25 minutes.