Dear friend Julie’s Baked Potato Soup was SO yummy that we will definitely be having it again. An added bonus to making her soup is that we put the leftover hulled out potatoes in a ziploc and tossed them in the freezer to use at a later date.... for potato skins. What a nice treat to be able to pull them out and whip up a lovely appetizer.
Potato skins
cooked, chopped bacon
shredded cheddar jack cheese
green onions, sliced
sour cream
I try to keep some cooked, chopped bacon in the freezer in a freezer bag to use as needed in recipes such as this. (I do the same with sausage and cooked, chopped chicken breasts.)
I just took out the number of potato skins we wanted, filled them with cheese and bacon and popped them in the oven at 350 degrees for about 10 minutes (until cheese was melted and slightly browned). Then topped with green onions and sour cream Yummy!
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