Baked Potato Soup With Crispy Potato Skins Recipes

BAKED POTATO SOUP I

Steps:

• Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
• Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

BAKED POTATO SOUP

Steps:

• Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
• Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
• Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
• Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
• Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
• Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.

CHEESY POTATO SOUP WITH CRISPY POTATO SKINS

Steps:

• Preheat the oven to 400°F.
• Wash the potatoes until clean; dry them with paper towels or a clean kitchen towel (they need to be dry so they will crisp up in the oven).
• Peel the potatoes in long, wide strips. Cut the peels, as needed, so the pieces are about 2 inches long. Chop the peeled potatoes into ½-inch pieces.
• Place the peels in a bowl; toss with the olive oil and salt and pepper to taste.
• Spread out the peels in one layer on a large baking sheet lined with parchment paper (this will keep them from sticking and will also make for easy clean-up). Try not to have any pieces on top of one another so all the pieces get nice and crispy.
• Roast for 15 to 20 minutes, stirring halfway through (be sure to spread them out again), or until they are golden brown and crisp. Remove the pan from the oven and let them cool. Note: To use your time most efficiently, start making the soup while the potato peels are in the oven
• In a large pot (I use a 4-quart pot or larger), cook the bacon over medium heat until crisp. Remove the bacon from the pot to a plate lined with paper towels. Remove all but one tablespoon of the bacon grease from the pot.
• Add the butter to the pot along with the onions. Cook, stirring occasionally, just until the onions have begun to soften, about 2 to 3 minutes (don't let them brown; reduce the heat if needed).
• Add the garlic and cook, stirring frequently, for another minute
• Add the flour and cook, stirring frequently, for another minute (this will cook out the raw flour taste).
• Combine the water and roasted chicken base; add it to the pot along with the chopped potatoes and seasoned salt. Bring to a boil; reduce the heat, cover, and simmer for about 10 minutes or until the potatoes are fork-tender.
• Add the milk and heavy cream; stir to combine.
• Puree half of the soup in a blender and add it back to the soup; stir to combine. Note: Puree in batches, if needed. Never fill the blender more than half full. Be very careful, as steam will build up in the container. Remove the center cap in the lid, if there is one, to allow steam to escape. Cover the lid and hole with a clean folded kitchen towel (and use oven mitt to protect your hand), and hold down the lid while blending to prevent it from coming off and spewing out hot liquid. Always follow the manufacturer's instructions and safety guidelines for blending hot foods in your specific blender.
• Over low heat, add the 2 cups of cheese and stir until it has melted and the soup is heated through. Taste and adjust the seasonings, if needed.
• Divide the soup among four bowls and top each serving with ¼ of the crispy potato skins, ¼ of the bacon, 1 tablespoon cheese, 1 tablespoon green onions, and 1 tablespoon of sour cream. ENJOY!

BAKED POTATO SOUP WITH CRISPY POTATO SKINS

Steps:

• Heat oven to 400°F. Scrub potatoes clean; prick each a few times with fork. Bake directly on rack in center of oven 60 to 70 minutes or until tender. Cool 10 minutes.
• Increase oven temperature to 450°F. Cut each potato in half; scrape potatoes out of skins into bowl, leaving 1/4-inch shell. Mash potatoes with fork or potato masher. Set aside. Brush shells, inside and out, with melted butter; sprinkle with salt. Cut each shell in half lengthwise, and then into 1/2-inch strips crosswise. Place on cookie sheet; bake about 20 minutes or until golden and crispy. Set aside.
• Meanwhile, in 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Decrease heat to medium. Add onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Add 3 tablespoons of the flour, the thyme leaves and pepper; cook 1 to 2 minutes, stirring occasionally. Beat in chicken broth and mashed potatoes with whisk; heat to boiling. Reduce heat to low; simmer 30 minutes. Stir in cream; heat to simmering. In medium bowl, toss 1 1/2 cups of the cheese with remaining 1 tablespoon flour. Add cheese mixture, 1/2 cup at a time, until cheese is melted and soup is smooth after each addition.
• To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins.

BAKED POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

LOADED BAKED POTATO SOUP WITH CRISPY-FRIED POTATO SKINS

Steps:

• Using a vegetable peeler, remove wide, long strips of potato peel and set aside. Finish peeling the potatoes. ( I had probably around a 1 1/2 c. peels.) Heat a large Dutch oven over medium heat. Add chopped bacon and cook until crisp, about 10 minutes. Remove bacon to a paper towel-lined plate. To the fat in the pan, add the potato skins and cook until crisp about 10 min. (You want to be sure they are crisp, or else they'll just be soggy and greasy, I took mine out at just the 10 minute mark and they weren't truly crisp, so I just spread them out on a cookie sheet and baked them in a 400 degree oven for around 5 minutes and they were very crisp after that.) Remove the crisped potato skins to the paper-lined plate with the bacon. Add the onion to the fat remaining in the pan, cook until tender and lightly browned, about 6 minutes. Add the thyme and flour, cook and stir for about a minute. Slowly whisk in the chicken broth and the half n half. Add the potatoes and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until the potatoes are very tender, (you should be able to easly crush a piece of potato against the side of the pot with the back of a wooden spoon) about 10-15 minutes. Using a blender, puree (in small batches) all but about 3 cups of the soup. Using a potato masher or your wooden spoon, lightly crush the potato chunks in the reserved potion of the soup. Add the pureed soup back to the pot and return to a low burner to keep the soup hot. Add in the 2 c. cheese, stir until melted, then add in the sour cream, stir well. Season to taste with salt & pepper. (Sometimes I like to add some of the crisped bacon into the soup mixture at this point, but that's optional.) To serve, top bowls of soup with crisped bacon and potato skins, additional cheddar, sour cream and sliced scallion.

CRISPY SKIN BAKED POTATOES

Steps:

• Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
• Pierce twice on each side with a fork and place in a 450°F oven.
• Bake for 1 hour or more, depending on the size of potatoes.
• These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.

BAKED POTATO SKINS

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

CRISP POTATO SKINS

Steps:

• Adjust oven racks to highest and middle positions. Preheat oven to 450 degrees. Pierce each potato 8 times with a fork. Place directly on middle oven rack, and bake until tender when pierced with a fork, about 40 minutes. Let stand until cool enough to handle, about 5 minutes.
• Cut each potato in half lengthwise, and use a small spoon to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for salmon cakes with sorrel sauce. Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet.
• Combine oil, salt, and pepper in a small bowl, and brush on all sides of potato wedges. Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt.

CRISPY POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
• Preheat an outdoor grill for medium-high heat and generously oil the grate.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
• Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.

SKIN-ON POTATO SOUP

Steps:

• Bring about 6 cups of water to boil in a large pot.
• Put potatoes into boiling water and cover for about 12-15 minutes.
• Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
• Drain water and return vegetables to pot.
• Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
• Add in cream of celery, chicken broth, milk (and garlic powder, if using).
• Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
• Serve into bowls.
• Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).