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With the “bunch” of kids we have, plus some, it is always a major feat to keep up feeding everyone!
Especially with 2 or more teenage boys…
and of course Manley!
One thing that I found this weekend while cooking my menu of Chicken tortilla soup coupled with Baked Potato Skins, that I could make this recipe work yet another nights meal! I could take the Scooped out potato and make a loaded Baked Potato soup!
I love it when things like this happen so I thought I would share all the recipes!
PW’s Potato Skins
Taken from The Pioneer Woman Cooks
8 slices of bacon (the turkey prebaked works just fine and is quick)
8 russet potatoes, scrubbed clean
1 1/2 C. grated sharp cheddar cheese
1 C. sour cream
4 green onions, sliced
Preheat the oven to 400 F (I actually increased my oven to 450 as the skins weren’t crisping up).
Rub the outside of the scrubbed potatoes with canola oil. Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender. Let potatoes cool so they are easy to handle.* Slice in half lengthwise.
With a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins.* Brush both sides of the potato skins with canola oil and salt liberally. Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and then flip the skins over to the other side. Bake for 7 minutes more or until the skins are crispy (mine too nearly 30 minutes, thus I raised the temperature).
Meanwhile, cook the bacon in a skillet and chop into small bits. Set aside. Grate the cheese if you haven’t already.
When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces. Return to the oven just until the cheese melts (2 minutes). Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion. Serve piping hot.
Loaded Baked Potato Soup
Taken from Executive Mom’s kitchen
Here is the Loaded Baked Potato Soup Recipe that my Boys love too! Serve it with some piping hot grilled cheese sandwiches, and it just does not get any better than this!
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Or if you have just made potato skin appetizers you already have the potato insides!
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Just before it is done, add the cream cheese. Be careful not to let this boil or it will separate. Add some extra pepper and then heat until the cream cheese is melted. Spoon into your favorite soup dish and serve with grilled cheese sandwiches. Sprinkle each serving with cheese, onions, and bacon.