Loaded Baked Potato Chowder
From MKinBelize 11 years agoIngredients
- 2.5 lbs baking potatoes cut lengthwise shopping list
- 3.5 cups milk, divided shopping list
- 4 oz cream cheese, softened shopping list
- 2 tbsp butter shopping list
- 2-3 green onions chopped shopping list
- 4 oz sharp cheddar cheese, grated shopping list
- 1.5 tsp salt shopping list
- .5 tsp pepper shopping list
- optional toppings: bacon, sour cream, broccoli shopping list
How to make it
- Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
- Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.
- Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.
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