posted by Terrytx 02-13-101 8:07 AM
* Exported from MasterCook *
Loaded Baked Potato Soup
Recipe By : Cooking Light-posted by Laura B
Categories : Low Fat Soups And Stews
Amount Measure Ingredient -- Preparation Method
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Loaded Baked Potatoes
4 large potato -- baking, (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup low calorie cream cheese -- softened (3 ounces)(1/3-less-fat)
1/2 cup feta cheese -- crumbled (2 ounces)
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions -- thinly sliced
2 bacon slices -- cooked and crumbled
Preheat oven to 400 degrees.
Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4- inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1-1/2 teaspoons green onions; top with bacon. Yield: 8 servings (serving size: 1 potato half).
Per Serving (excluding unknown items): 111 Calories; 5g Fat (37.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 341mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : This simple-but-delicious dish does double duty as the basis of our Baked-Potato Soup. Just make sure to save half of the recipe (or four stuffed potato halves) for the soup.
Baked-Potato Soup
Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 teaspoons butter or margarine
1 cup onion -- chopped
1/2 cup celery -- diced
2 garlic cloves -- minced
1 bay leaf
1 1/2 cups 1% low-fat milk
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Loaded Baked Potatoes -- (4 stuffed halves), chopped
16 ounces fat-free, less-sodium chicken broth
1/4 cup green onions -- thinly sliced
Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; saute 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.
Yield: 4 servings (serving size: 1-1/4 cups).