Cheesy Potato Soup With Crispy Potato Skins Recipes

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.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

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!

CHEESY POTATO SKINS

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.

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 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, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• 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.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

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.

CHEESY CHIPOTLE POTATO SKINS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
• Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
• Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
• Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.

CHEESY POTATO SOUP

Steps:

• In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve.
• To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom.
• Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat.
• Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.