Loaded Baked Potato Chowder

By Mague

Ingredients

• 3 large baking potatoes (about 2 1/2 lbs)
• 3 1/2 cups milk, divided
• 4 oz cream cheese, softened
• 2 tbsp butter
• 2-3 green onions with tops (1/4 cup sliced)
• 4 oz sharp cheddar cheese, grated
• 1 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• Optional toppings such as chopped cooked bacon,
• Sour cream or steamed broccoli florets

Details

Servings 1
Adapted from sn129w.snt129.mail.live.com

Preparation

Step 1

1 Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup 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.

2 Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups 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.

3 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.