COPYCAT CHILIS LOADED BAKED POTATO SOUP RECIPE
Love the taste of Chili's Loaded baked potato Soup? Now you can make a pot for the Entire family for the same price as 1 cup at the Restaurant!
Provided by Melissa 'Liss' Burnell
Categories Copycat ~ Clone
Time 30m
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan, Add diced onions and saute until translucent, but not browned.
- Sprinkle the flour over the onions, stirring to incorporate , cook for about a minute, stirring gently. Add stock and bring to a simmer.
- In a small bowl, dissolve the cornstarch in COLD water.
- To the saucepan, add instant mashed potato flakes, dissolved cornstarch water and seasonings, whisking gently to incorporate all of the ingredients over medium-high heat.
- Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes.
- Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon.
- To the soup base, add the potato pieces, 1/3 c. shredded cheddar cheese and half & half, bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring occasionally.
Nutrition Facts : ServingSize 1 Hearty Bowl, Calories 403 kcal, Carbohydrate 44 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 940 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 6 g
CHUNKY LOADED BAKED POTATO SOUP
This recipe is a combination of some of my favorites, including Panera's version. In my humble opinion, this soup beats them all!
Provided by Raquel Grinnell
Categories < 60 Mins
Time 1h
Yield 1 pot, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Place bacon on a lined baking sheet and cook for 15 minutes or until crisp and most fat is rendered. Pour off the fat and reserve. Crumble bacon and set aside.
- Pierce potatoes with a fork and microwave on high until they are soft and baked through, about 8-10 minutes depending on your microwave. Set aside to cool, then peel and chop. I sometimes leave half with peel, half without for more texture.
- In a large, heavy-bottomed pan over medium heat, melt butter and stir in 2 tablespoons of reserved bacon fat. Saute onions and garlic in the butter until softened, about 6-7 minutes.
- Sprinkle flour over onions and stir into a paste (roux). Cook for 2-3 minutes to remove raw flour taste, then whisk in chicken stock slowly, then milk, stirring constantly to avoid lumps.
- When thick and bubbling, add salt and peppers, and then the cream cheese. Using a potato masher, mash cheese to melt and remove lumps.
- Add potatoes and use masher to create your desired texture. We like a thick soup with plenty of lumps of potato left. Reduce heat to low and simmer for 15 minutes to incorporate flavors. Add more seasoning salt and pepper to taste.
- Serve topped with reserved bacon bits, cheese, sour cream and chopped green onions. Enjoy!
Nutrition Facts : Calories 621.2, Fat 39.6, SaturatedFat 19.4, Cholesterol 93.9, Sodium 864.7, Carbohydrate 47.4, Fiber 4.7, Sugar 9.3, Protein 19.8
EASY LOADED BAKED POTATOES (4 WAYS)
It doesn't get an easier than this! This is a great side dish or a lunch with a salad. The humble spud all dressed up!
Provided by Dawn399
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Clean potatoes and wrap with foil.
- Bake for 1 hour or until tender.
- Cut a large X on top of potato and make an opening.
- Load with topping.
- Variation #1 Ham and Alfredo:.
- Pour Alfredo sauce in a sauce pan and stir in ham.
- Cook over medium heat until mixture is hot.
- Spoon mixture over potatoes.
- Variation #2 Broccoli and Cheese:.
- Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot.
- Spoon mixture over potato.
- Variation #3 Tex Mex:.
- Spoon 2 Tablespoons of salsa on each potato.
- Top with sour cream and guacamole.
- Variation #4 Chili and Cheese:.
- Stir chili and cheese together in a medium sauce pan and heat on medium heat.
- Cook until cheese is melted and spoon mixture over potatoes.
BAKED POTATOES WITH VEGETARIAN CHILI
Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h20m
Yield 6 loaded baked potatoes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
- Place in oven for 45-60 minutes or until soft.
- While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
- Heat chili briefly in microwave or on stove top until warm.
- Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
- Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
- Serves 6.
Nutrition Facts : Calories 346, Fat 10.1, SaturatedFat 4.5, Cholesterol 20.5, Sodium 548.8, Carbohydrate 52.9, Fiber 9.4, Sugar 8.2, Protein 15
LOADED BAKED POTATO SALAD
Make and share this Loaded Baked Potato Salad recipe from Food.com.
Provided by Jolene Green
Categories Potato
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a greased 15x10x1 inch baking pan, sprinkle with salt and pepper.
- Bake, uncovered at 425° for 40-45 minutes or until tender.
- Cool in pan on a wire rack.
- In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
- In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
- Serve immediately.
Nutrition Facts : Calories 349.5, Fat 23.8, SaturatedFat 9.3, Cholesterol 122.8, Sodium 630.6, Carbohydrate 23.1, Fiber 2.1, Sugar 2.8, Protein 10.9
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