POTATO WORKS RECIPES

Steps:

• Cut the potatoes in half lengthwise.
• Scoop out filling being careful not to break the skins.
• In a bowl mix all ingredients except the 1/2 c cheese with a potato masher. Mixture should be very dense.
• Place potato halves onto a baking sheet.
• Spoon mixture evenly on each potato half.
• Sprinkle cheese over the tops. (I always sprinkle a bit more bacon and green onion over the tops just before baking too).
• Bake in 350 oven till bubbling, approximately 30 minutes.

Steps:

• In a large, heavy-bottomed pot over medium-high heat, cook bacon until golden brown
• Remove cooked bacon to a paper towel-lined plate and reserve
• Add leeks and garlic to the bacon fat and cook until tender, about 4-5 minutes
• Add in the thyme, paprika, some salt and freshly ground black pepper
• Add potatoes and stock to the pot and bring up to a bubble
• Reduce heat to medium and simmer the potatoes until cooked through, about 8-10 minutes
• When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender
• Adjust the seasoning as needed with salt, freshly ground black pepper and hot sauce, if desired
• Serve the soup in a bowl or mug topped with some of the two cheeses, reserved bacon, a sprinkling of scallions, a dollop of sour cream and a dash of paprika