Friday, October 25, 2013

Twice Baked Potato Soup

Twice Baked Potato Soup- Serves 4

6 large (5 inch) russet potatoes, scrubbed well
6 slices bacon
2 cups half and half
1 cup white cheddar, shredded
4 slices deli Longhorn Colby cheddar
1/4th - 1/3rd cup chopped Vidalia onion
2 cups chicken broth
Salt and Pepper (potatoes take a lot of salt)
chopped fresh chives
sour cream
4 oven proof ramekins or mugs

Bake the potatoes til soft, cool, cut in half lengthwise, scoop out ALL the inners from 4 of them, the other 2 scoop out most of the inners, leaving a little potato clinging cut those in half,

Like this

Then cut those in half.
Brush those with butter and bake in 375 f oven or toaster oven til crisp. set aside. fry the bacon in a pot til crisp (but not hard) remove, crumble or chop, set aside, add the onion to the pan, fry til golden, pour out half the drippins add the potatoes, half and half, broth and white cheese to the pot. Simmer til smooth, add the bacon and seasoning with salt and pepper and pour into the ramekins.Top with a slice of colby and bake at 350 til bubbly and golden stick a 1/4 crispy skin in each, top with a little sour cream and chives....


Great eats for Winter

Wickedly Sinfully Good

You can make this super simple by going to Wendy's restaurant and requesting 6 whole baked potatoes.....