Baked Potato Soup Recipe

Baked Potato Soup Recipe

• 1 large onion, chopped small
• 2 tbsp bacon grease (I keep some in the fridge. If you don’t cook the bacon for the toppings and keep 2 tbsp in the pan)
• 5 small-medium garlic cloves, minced
• 1 tsp dried thyme
• 2 tbsp AP flour
• 4 cups low-sodium chicken broth
• 3 lbs Russet potatoes (about 4), peeled and cut into 1/2 inch cubes
• 8oz light sharp cheddar cheese, grated, (do not use pre-grated)
• 3oz light colby jack cheese, grated, (do not use pre-grated)
• 1/2 cup of light cream
• 1/2 cup of light sour cream
• 2 tsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided

Toppings:

• light sharp cheddar cheese, grated (do  not use pre-grated)
• sliced scallions
• crispy bacon pieces
• light sour cream

Place 2 tbsp bacon grease in a large skillet over medium heat. Add the onion and saute until browned.  Then add the garlic, thyme, 1/4 tsp salt and 1/2 tsp pepper.  Cook, stirring, for about 2 minutes until everything becomes fragrant. Then stir in the flour, stir it constantly for a minute or so until the flour is no longer white. Then stir in one cup of the chicken broth, scraping up the bits on the bottom of the pan, until the mixture has thickened. Then pour it into the slow cooker.

To the slow cooker add the remaining 3 cups chicken broth, all of the potatoes, 3/4 tsp salt, 1/2 tsp pepper. Cover and cook on low for 5 hours.

After 5 hours test a piece of potato to make sure it’s cooked through. If not cook it for a bit longer, until they’re to desired texture.  When the potatoes are done cooking place 3 cups (without liquid) into a bowl, add the light cream, and mash until smooth. Add them back into the slow cooker, stir in the sour cream and cheddar cheese. Cook for another 10 minutes or until the cheese is melty and has come together.  You can cook the bacon for the topping during the last 10 minutes.

Serve hot topped with sour cream, grated cheese, scallions and bacon bits or anything else you’d like on top.

Other topping ideas: crispy pancetta, a squirt of Dijon mustard, chives, creme fraiche–whatever you like!

Crock Pot Cheesy Bacon Potatoes Recipe

Crock Pot Cheesy Bacon Potatoes Recipe

1 bag of frozen hash browns country style 

2 cans of condensed cream of potato soup 

8 oz of sour cream 

1 bag (2 cups) of Mac n Cheese shredded cheese 

1 bag of Oscar Meyer recipe style bacon pieces

Loaded Baked Potato Casserole Recipe

Loaded Baked Potato Casserole Recipe

Ingredients:

(2) 16oz sour cream
2 cups shredded sharp cheddar cheese
(2) 3oz bags real bacon bits
1 packet dried Ranch Dip mix
1 bag frozen shredded hash brown potatoes

Directions:

1.  Preheat oven to 400°.  Spray 9×13 baking pan with non-stick spray.

2.  Mix all of the ingredients together in a large bowl. Pour casserole mix into pan.  Bake 50 – 60 minutes or until edges are bubbling and top is nice and brown.

Egg-Stuffed Baked Potatoes Recipe

Egg-Stuffed Baked Potatoes Recipe

Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
eggs
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.  Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes.  Egg whites should be set and yolks soft.

Crockpot Baked Potato Soup

Slow Cooker Baked Potato Soup 

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Twice-Baked Potato Casserole Recipe

Twice-Baked Potato Casserole Recipe

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

(Source)

Potato & Bacon Potato Salad

Ingredients

4	cups cubed red potatoes
1	cup chopped onion
7	bacon strips, cooked and crumbled
2	tablespoons minced fresh parsley
1-⅓	cups mayonnaise
3	tablespoons grated Parmesan cheese
3	tablespoons prepared ranch salad dressing
2	tablespoons prepared mustard
4	teaspoons white vinegar
½	teaspoon minced garlic
¼	teaspoon salt
¼	teaspoon pepper (Source)

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.

Potato Bacon Casserole

 Potato Bacon Casserole

Ingredients for 6 servings:

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 ounces bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
• 1 large egg, lightly beaten or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

(Source)

Potato Bacon Casserole

Potato Bacon Casserole


Ingredients for 6 servings:

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 ounces bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
• 1 large egg, lightly beaten or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving

(Source)

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Parmesan Baked Potato Halves

An extremely yummy appetizer that would be fun to serve at a party. Very easy recipe to make!

Baked Parmesan Potato Halves

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.