Baked Potato Soup is creamy, cheesy, and loaded with savory toppings like bacon and chives, making it a satisfying meal on its own. It’s easy to make, perfect for meal prep, and loved by all ages.

Instructions Preheat the oven to 350 degrees. Grease a baking pan, and set aside. In a bowl, combine the cheddar cheese with the cream cheese, the mozzarella, the bacon, and half the garlic powder ...

Place the potatoes on a baking sheet. Rub them all over with the oil, sprinkle with 1 teaspoon of the salt, and bake on the lower rack until thoroughly cooked and soft in the center, about 1 hour.

Cut the potatoes into evenly sized sticks or wedges (about 1/3-inch thick) and if you have time, soak them in a bowl of cold water for 20 minutes or so. While you do, preheat the oven to 425 F.

Ingredients:2 packages (24-ounces each) real pre-made refrigerated mashed potatoes (about 5 cups)1 cup sour cream1 packet dry Ranch dressing mix3 cups shredded cheddar cheese, divided1 pound bacon ...

Bake for 25-35 minutes or until just tender, stirring occasionally. Cool potatoes on a wire rack. When cool enough to handle, cut potatoes into about 3/4”- 1” pieces.

How to Make Loaded Baked Potato Soup Cook the bacon and onion. Cook a few strips of bacon until browned and crisp, then cook the diced onion in the bacon fat. Add the liquids.

Add potatoes and garlic to large pot and fill with water, so potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until potatoes are fork tender; drain.

Rub the sweet potatoes with a little bit of olive oil, sprinkle the outside with salt and place on the baking sheet. Bake until the potatoes, when prodded, yield completely — they should be ...

iPotato, which will offer loaded baked potatoes, shawarma, poutine, and other options, opened up last week in the University Shops Plaza. Hassen Shinwary, who also also owns i Shawarma in Waterloo ...