Baked Potato Soup/Packer Skins Appetizer
-9 baked potatoes
-2/3 cup butter
-2/3 cup flour
-4 cups milk
-2 cups boiling water
-2 t chicken bouillon, add'l chicken broth may be needed to thin out
-1 1/2 tsp. salt
-1 tsp pepper
-1/2 cup bacon (6 - 8 slices cooked & chopped)
-8 oz shredded cheddar cheese
-8 oz sour cream
-Add'l bacon, sour cream, cheese, green onions on hand for garnish
-Green chilies (optional, for potato skin appetizer)
-Cut baked potatoes in half length-wise, let cool some first.
-Scoop out the potatoes and set aside the potato skins for an appetizer.
-Cut larger chunks of potatoes so that they are about 1" cubes or smaller.
-In a large pan, over medium heat, melt butter.
-Stir in flour and cook about a minute.
-Whisk in milk, a little at a time, stirring constantly.
-Mix boiling water and bouillon and add to the milk mixture.
-Cook until thickened.
-Stir in potatoes, salt, pepper, bacon and cheese. Cook until thoroughly heated.
-Stir in sour cream and heat through. Add more chicken broth or milk if too thick.
-Serve with additional bacon, sour cream, cheese and/or green onions as a garnish.
Packer Skins: Using the potato skins as an appetizer. Add oodles of yellow Wisconsin cheddar cheese and green chilies together with sour cream, more bacon crumbles and chopped green onions. Serve hot.
Serving suggestions - Baked potato soup served in Juliska Pewter Stoneware, $42 Dinner/$36 Dessert/$32 Cereal Bowl, resting on a statement-making Juliska Firenze Medici Charger, $98. All pieces pictured are lovely and practical, freezer to oven (up to 500 degrees) microwave and dishwasher safe, highly resistant to chipping. All available at Past Basket Design & Past Basket Milwaukee.
Orignal Photography by Maureen Olofsson