| For the Baked Potaotes- |
| Rub with Oil and
Salt: |
| 4 |
medium russet potatoes (10–12
oz. each), scrubbed, dried, and pierced |
For the Soup- |
| Saute in 4 T. Unsalted
Butter: |
| 1/2 |
cup yellow onion, diced |
Whisk in: |
| 1/4 |
cup all-purpose flour |
Stir in: |
| 2 |
cups low-sodium chicken broth |
| 2 |
cups whole milk |
| 4 |
cups baked potato flesh, lightly mashed |
| 2 |
T. chopped fresh parsley |
| |
Salt and pepper to taste |
For the Garnishes— |
| Toss in 1 T. Olive
Oil; Bake: |
| |
Skins from baked potatoes, cut into
strips |
| |
Salt and pepper to taste |
Prepare (Keep Separate): |
| 4 |
strips bacon, diced, sauteed |
| 3/4 |
cup cheddar cheese, grated |
| 1/2 |
cup sour cream |
| 1/4 |
cup chopped fresh chives |
|
Preheat oven to 450° with rack in center.
Rub prepared potatoes with oil and salt (doing
this in a plastic bag makes the job less messy). Bake directly
on the rack for 1 hour, or until tender all the way through
when pierced with a skewer. Remove potatoes from the oven,
split, and serve immediately. Cool baked potatoes slightly.
Scoop out and lightly mash the flesh (reserve skins); set aside.
Saute onion in melted butter until soft,
about 5 minutes.
Whisk in flour; cook 2–3 minutes.
Stir in broth and milk. Cook and stir until
thick, 4–5 minutes. Add potato and simmer 5 minutes;
stir in parsley and seasonings.
Toss strips of potato skins in oil, salt,
and pepper. Roast in 400° oven 15 minutes, or until crisp.
Prepare remaining garnishes and serve with
soup.
|
Scoop potatoes and lightly mash flesh. Cut skins into
1/4" strips. |
|
© August Home Publishing Company