Baked Potato Soup

Posted on December 7, 2010

Doris Malin from Baltimore was looking for some recipe ideas for using leftover baked potatoes. She says that frequently the potatoes are so large, she only eats half at a meal and saves the other half instead of throwing it out. She was looking for some creative ways to use the saved potatoes.

Betty Hamilton from Bend, Ore., sent in a recipe for making a soup that uses leftover baked potatoes. She says that this simple soup makes the perfect winter comfort meal when served with garlic bread and a green salad. Since I didn’t happen to have any leftover baked potatoes, I had to start the soup by baking the potatoes first. Not a big deal. The soup was so satisfying and delicious that I would recommend making it even if you are not trying to use up your leftovers.

BAKED POTATO SOUP

Makes: 6 servings

* 4 large baked potatoes
* 2/3 cup butter
* 2/3 cup flour
* 1 1/2 quarts (6 cups) milk
* 2 tablespoons green onion, diced
* 1/2 cup grated cheddar cheese, plus 2 tablespoons for garnish (optional)
* 1 cup sour cream
* 4 slices of bacon, cooked and crumbled (for garnish)

Cut potatoes in half lengthwise and scoop out the pulp. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually add milk and cook over medium heat, stirring constantly until smooth and bubbly. Stir in potato pulp, diced green onion and grated cheddar cheese. Cook on low heat until heated through, and then stir in the sour cream and heat through. Garnish with crumbled bacon and cheddar cheese.

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[WATCH]: Betty's Loaded Baked Potato Salad Recipe

Posted on December 7, 2010

Rating: 4

In this video, Betty demonstrates how to make a great Loaded Baked Potato Salad. On our recent trip to Boone Tavern Restaurant for lunch, I ordered Loaded Baked Potato Salad. It was delicious, and that is the dish I decided to emulate for you. At Boone Tavern my Loaded Baked Potato was served cold, but I decided to make a warm version and add a couple of additional touches. Ingredients: about 2 pounds small red potatoes (new potatoes) 1 teaspoon salt for cooking potatoes ¼ cup sour cream 1 cup mayonnaise ½ cup sharp Cheddar cheese, cut into small cubes ½ cup sliced green onion tops ground sea salt, to taste freshly ground black pepper, to taste sprinkling of paprika (optional) freshly snipped parsley (optional) 4 slices of crisp cooked bacon, crumbled (optional) Place 2 pounds on small red potatoes in enough water to cover in a medium to large pot and add 1 teaspoon salt. Bring to a boil over medium heat. Reduce heat to low, and boil potatoes about 20 minutes, until they are soft, but not mushy. (You can test with a fork for tenderness.) When done, drain the potatoes through a colander and discard the water. Let potatoes cool just a few minutes. As soon as you are able to handle the potatoes without them being too hot to hold, assemble your Loaded Baked Potato Salad. In a large mixing bowl, slice hot, cooked potatoes into large chunks, about 6 per potato. Add ¼ cup sour cream, 1 cup mayonnaise, ½ cup sharp Cheddar cheese cubes, ½ cup sliced green onion tops, and ground …

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Cooking a Baked Potato is Not as Boring as it Sounds

Posted on December 7, 2010

Baked potatoes have been a popular side dish for many years. Besides being baked, the versatile potato can be boiled, slow cooked in a crock pot or fried. But, baking remains one of the most popular ways of cooking a potato.

Potatoes are baked in either a conventional oven or a microwave. They can also be baked in foil in a barbecue grill.

Choose the potatoes you use for baking wisely. They should be firm and have no wrinkles or stems growing from the eyes. Select potatoes of medium size; all potatoes should be (close) to the same size and shape. This will make sure the potatoes are all finished cooking at the same time.

To bake in a conventional oven:

1. Preheat your oven to 450°F.

2. Scrub all dirt from potatoes and dry thoroughly.

3. Poke holes in each potato to allow steam to escape.

4. Rub oil on potatoes before baking. This will keep moisture inside the potato and make the skin a bit crispy. Some people may want to eliminate this step.

5. Put potatoes on baking sheet and bake for 50 to 60 minutes, or until tender when pierced with a fork.

To bake in a microwave oven:

1. Wash potatoes and dry thoroughly.

2. Poke holes in potatoes to allow steam to prevent them from exploding in the microwave.

3. Cook for 10 to 15 minutes, depending on how many potatoes are put into the oven.

4. Potatoes should be allowed to stand for 5 to 10 minutes to finish cooking.

To serve a baked potato:

1. Slice each potato in half.

2. Squeeze each half from both ends to loosen the potato from the skin.

3. Top your completed masterpiece with your favorite topping: Butter, broccoli and cheese, bacon or sour cream are all delicious toppings.

Here’s a recipe for a fancier main dish that is suitable for company.

Tuna Stuffed Potatoes
(Serves 4)

Ingredients:

4 hot baked potatoes
1/2 cup hot milk
2 green onions, minced
1 egg
2 Tablespoons butter or margarine
1 teaspoon salt
Dash of cayenne pepper
1 medium tomato, diced
1 can (7 1/2 oz.) tuna, drained
2 Tablespoons grated Parmesan cheese
Parsley for garnish

Instructions:

1. Cut a thin slice from one flat side of each potato. Scoop out the interior into a bowl. Mash, adding the hot milk; whip until fluffy.

2. Add the green onions, egg and butter, whipping mixture well. Season with salt and cayenne. Fold in tomato and tuna.

3. Pile this mixture back into the skins, mounding it high (shells will be heaped up almost 3 inches higher).

4. Sprinkle with Parmesan cheese

5. Place on baking sheet. Bake at 400°F for 10 minutes or until heated through.

Here are a few more tips that will help:

* Use a muffin tin to hold potatoes upright for even baking.
* You can cut baking time in half by skewering with a “potato nail.”
* Cook extra for hash browns for tomorrow’s breakfast.

As you can see, baked potatoes don’t have to be plain and boring. Use interesting ingredients for “twice” baked spuds or use unexpected toppings to keep this side dish from getting boring.

Jude Wright -
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You, too, can learn how to cook at LearnHomeCooking.com

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