BAKED POTATO SOUP WITH CRISPY POTATO SKINS
Progresso™ chicken broth, cheese and cream turn this potato soup into a hearty meal. Topped with crispy potato skins, bacon, cheese and sour cream, you'll experience a loaded, steak-house baked potato in every spoonful.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 570, Carbohydrate 42 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 g
SKIN-ON POTATO SOUP
I like potato skins so I figured, why not make a potato soup that incorporates the yummy skins!! This is what I came up with during a cold and lazy Sunday afternoon. It stores well. I have not frozen it (I imagine it would work for OAMC), but I did refrigerate the leftovers and reheated it twice for lunch and it turned out great! It's also low-fat if you eliminate the bacon :)
Provided by Mistress of Tea
Categories Potato
Time 47m
Yield 4 serving(s)
Number Of Ingredients 10
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!).
Nutrition Facts : Calories 503.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 628, Carbohydrate 100.8, Fiber 10.6, Sugar 11.4, Protein 14.3
BROCCOLI SOUP WITH CHEDDAR POTATO SKINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.
- Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.
- Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper.
- Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.
Nutrition Facts : Calories 490 calorie, Fat 24 grams, SaturatedFat 12 grams, Cholesterol 55 milligrams, Sodium 760 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams
POTATO SKINS
Steps:
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
- Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
- Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
CRISP POTATO SKINS
These classic potato skins, baked until crisp, are the perfect easy-to-make side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 3
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.
HOMEMADE POTATO SKINS
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"
Provided by Brooke
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g
SERIOUS POTATO SKINS
There's no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.
Provided by Sam Sifton
Categories appetizer
Time 1h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
- While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
- Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
- Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
RED SKIN POTATO SOUP
Make and share this Red Skin Potato Soup recipe from Food.com.
Provided by teresas
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
- In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
- Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
- Mashed the potatoes until smooth, leaving some chunks.
- Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
- Simmer till heated. Before serving stir in grated cheese.
POTATO SKINS
We went the classic route with cheese, sour cream, and chives, but you can top these crisp and delicious potato skins any way you like.
Provided by Martha Stewart
Yield Makes 12 potato skins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, with rack in center position.
- Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 1 hour.
- Meanwhile, cook bacon in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Chop bacon and set aside.
- Raise oven temperature to 450 degrees.
- When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4 inch flesh still attached to skins. Reserve scooped flesh for another use.
- Brush both sides of skins with olive oil and season with salt and pepper. Place on a rimmed baking sheet skin side down and bake until crisp and golden, 10 minutes.
- Top with cheeses and bacon and return to oven 5 minutes more, until cheese is melted and bubbly.
- Garnish with sour cream and chives and serve immediately.
CHEESY POTATO SKINS
Broiled spud shells transform into crispy and delicious appetizers!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h41m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
- Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
- Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.
Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg
DEEP-FRIED POTATO SKINS
"The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic," says Leslie Cunnian of Peterborough, Ontario. "The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Bake potatoes at 400° for 1 hour or until tender. , Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving., When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp., Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.
Nutrition Facts :
BAKED POTATO SKINS
Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 6-10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.
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