Recipe(tried): Baked Potato Salad and Baked Potato Soup (2)

Baked Potato Salad
Servings : 10

3 lbs med. red potatoes
2 cups shredded Cheddar cheese
1 (8oz) bottle Ranch-style dressing
1 tbl mustard
6 green onions -- chopped
1 medium bell pepper -- chopped
2 slices bacon -- cooked and crumbled

Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 for 45 min. or till tender. Cool and cut into cubes. Combine 1-1/2 cups cheese, dressing, mustard, onion, and bellpepper in a large bowl. Add potatoes and toss gently. Sprinkle with bacon and remaining cheese.

BH&G Baked Potato Soup

2 large baking potatoes (8 ounces each)
3 tablespoons thinly sliced green onion
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons snipped fresh dill or 1/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American cheese (3 ounces)
3 tablespoons thinly sliced green onion
4 slices bacon, crisp-cooked, drained, and crumbled

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 F. oven for 40 to 60 minutes or till tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.

In a large saucepan cook 3 tablespoons green onion in margarine till tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and 1/2 cup of the shredded cheese; stir till cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon. Makes 6 servings.

Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir till cheese is melted.

Nutrition facts per serving: 324 calories, 20 g total fat (7 g saturated fat), 29 mg cholesterol, 561 mg sodium, 25 g carbohydrate, 12 g protein.

Easy Baked Potato Soup
Recipe By : Houston Chronicle-8/19/98
Servings: 8

5 medium russet potatoes
6 tablespoons margarine
2/3 cup all-purpose flour
6 cups skim milk
salt and pepper to taste
1 cup sour cream (can use fat free)
1 (3oz) jar real cooked bacon bits
1 bunch green onions -- chopped
1 (8oz) pkg shredded cheddar cheese

Was and dry potatoes; pierce with a fork. Put in a white plastic grocery bag ( the kind from the check-out, not from the produce section); tie a double knot. Microwave on high 10 min. Bag will puff up.

Meanwhile, melt margarine in a large soup pot. Add flour; whisk to combine. Add milk slowly, whisking until lightly thickened. Remove bag of potatoes from oven. Carefully cut open bag. It will be very hot. After potatoes are cool enough to handle, chop potatoes, including skins, and sprinkle with salt and pepper. Add to soup. Stir well and add sour cream, bacon, green onions and cheese. Reserve some bacon, green onions and cheese for garnish.

NOTES : Note: When testing the recipe, the potatoes were not done after 10 min. and were returned to the microwave 2 more min. Cooking time will vary depending on the size of the potatoes and the power of the microwave. If preferred, microwave potatoes in an oven cooking bag; secure bag with the enclosed nylon tie, leaving an opening the diameter of a quarter at the end.