Loaded Baked Potato Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
News
Loaded Baked Potato Chowder
3 baking potatoes (about 2 1/2 lb/1.1 kg)
3 1/2 cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (1/4 cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
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 ScraperŽ; until cheese is melted. Serve with toppings, if desired.
You can also add your favorite baked potato toppings such as broccoli or bacon or "bacon". I did not put the cheddar cheese directly in the chowder, I sprinkled it over the top.
Number of Servings: 6
Recipe submitted by SparkPeople user MAPGEEK.
# Baked Potato (baked potatoes), 3 potato (2-1/3" x 4-3/4") (remove)# Milk, nonfat, 3.5 cup (remove)# Butter, salted, 2 tbsp (remove)# Low fat cream cheese, 113 grams (remove)# Scallions, raw, .25 cup, chopped (remove)# Cheddar or Colby Cheese, Low Fat, 4 oz (remove)# Salt, 1.5 tsp
News
Loaded Baked Potato Chowder
3 baking potatoes (about 2 1/2 lb/1.1 kg)
3 1/2 cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (1/4 cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
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 ScraperŽ; until cheese is melted. Serve with toppings, if desired.
You can also add your favorite baked potato toppings such as broccoli or bacon or "bacon". I did not put the cheddar cheese directly in the chowder, I sprinkled it over the top.
Number of Servings: 6
Recipe submitted by SparkPeople user MAPGEEK.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 8.8 g
- Cholesterol: 27.6 mg
- Sodium: 858.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.3 g
- Protein: 13.1 g
Member Reviews