PC Deep Covered Baker Loaded Baked Potato Chowder

By á-5981

Ingredients

• 3 large potatoes (about 2-1/2 lbs)
• 3-1/2 c milk divided
• 4 oz cream cheese softened
• 2 T butter
• 2-3 green onions
• 4 oz sharp cheddar cheese grated
• 1-1/2 t salt
• 1/2 t ground black pepper
• optional topping (bacon, sour cream, steamed broccoli)

Preparation

Step 1

Slice potatoes in half lengthwise. Place in deep covered baker. Pour 1/2c milk over potatoes. Microwave covered on high for 11 minutes. Remove baker and move center potatoes to ends of baker and outer potatoes to center. Cover and microwave on high 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker and coarsely mash potatoes with mix n chop. Meanwhile whisk cream cheese until smooth in classic batter bowl. Slowly add remaining 3c milk to cream cheese whisking until smooth. Add cream cheese mixture and butter to baker. Microwave covered on high 3-5 minutes or until mixture is hot. Remove baker, chop onions, grate cheddar cheese over chowder using rotary grater. Add onions, salt, and pepper and mix using small mix n scraper until cheese is melted. Serve with optional toppings if desired.