Meal Stacking - Jan. 31, 2005

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Ingredients

  • Salt & Pepper
  • 1 t. Soy Sauce
  • ¼ c Butter
  • 1-2 package thick cut quality Bacon
  • 1 large onion, chopped
  • 1 can 16oz. chicken stock
  • 8 med. Potatoes (about 2 lbs.) for baking
  • ½ c heavy cream
  • 1 16 oz. shredded cheddar cheese
  • 1 8 oz. sour cream
  • 1 bunch green onions, chopped
  • 2 T taco seasoning

Directions

  1. Preheat oven to 400°. Scrub 8 potatoes thoroughly and pierce with a fork. Bake until tender (about 45 minutes).
  2. While potatoes are baking, chop ¾ lb. bacon and cook until crispy (reserve ¼ lb. uncooked for Potato Bacon Soup). When potatoes are cool enough to handle, cut in quarters lengthwise and then half crosswise to form 8 sections.
  3. Scoop flesh from cut skins leaving ?” shell (reserve all flesh for Potato Bacon Soup), increase oven temperature to 500°. Mix together ¼ c. melted butter and 1 t. soy sauce, brush on both sides of the skins. Place on baking sheet and bake until crisp (about 5 minutes).
  4. Sprinkle with coarse salt, cheddar cheese and crispy bacon broil to melt cheese, watch closely.
  5. Serve with taco dip: Combine ¼ c. chopped green onion, 8 oz. sour cream and 2 T. of taco seasoning.


Tip: Reserve any extra bacon pieces, chopped green onion and cheddar cheese to top Potato Bacon Soup.



Main Meal: Potato Bacon Soup

  1. Sauté ¼ lb. bacon for 5 minutes. Add onion and cook an additional 5 minutes. Add chicken stock, reserved potatoes and ¼ t. pepper. Cook approximately 20 minutes. Add cream, and ¼ t. salt.
  2. Serve topped with crispy fried bacon pieces, cheddar cheese and green onion.


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