At a Glance
- Potato Type: Russet
- Prep Method: null
- Cuisine: American
- Yield: 12
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Dean A. Thomas
Ingredients
- 12 each Russet Potatoes, washed
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1-1/2 quarts chicken stock
- 1 each onion, sliced
- 2 cloves garlic, sliced thinly
- 8 ounces cheddar cheese, grated
- 1-1/2 cups sour cream
- 6 slices apple smoked bacon, rendered crisp
- 3 tablespoons maple syrup
- 1 package chives, chopped
Preparation
1) Rub potatoes with olive oil and season with salt and pepper.
2) Bake in a preheated 400/degree oven for 1 hour or until tender.
3) Remove the potatoes and allow them to cool to the touch.
4) Cut a thin slice off the top of each potato. Using a tablespoon, scoop out the potato pulp, leaving a 1/4 inch of potato inside the jacket on all sides. Reserve the potato jackets for later.
5) Place the potato pulp into a soup pot. Add the onions, garlic and chicken stock. Bring the mixture to a simmer and cook it out for 30 minutes.
6) Remove the soup from the heat, puree the mixture with a stick blender.
7) Whisk in the grated cheese and sour cream. Return the soup pot to the stove and bring the soup back to a slow simmer for 3 minutes.
8) Place the bacon strips on a paper lined sheet pan and brush both sides with pure New Hampshire maple syrup. Bake in 350/degree oven until crisp. Remove and drain the bacon from the fat, cool it to room temperature, then chop the bacon into bits. Reserve for later to us it as a topping on the potatoes.
9) Adjust the seasoning of the soup if needed. Ladle the soup into the potato jackets and bake at 350/degrees for 10 minutes.
10) Garnish each potato with crumbled bacon and chopped chives.