LOADED BAKED POTATO CHOWDER

Loaded baked potato chowder image

Provided by Tiphane Fleming @cooker93

Number Of Ingredients 10

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11 - russet potatoes, small to medium size
3 2/3 cup(s) 2% milk
8 ounce(s) cream cheese, room temperature
4 tablespoon(s) margarine
5+ slice(s) hickory smoked bacon
1/2 cup(s) yellow onions
- % milk
1 stalk(s) green onions
- salt and pepper to taste
- cheddar cheese, shredded

Steps:

Scrub potatoes under cold running water, paying careful attention to removing all dirt.
Slice potatoes down the middle long ways. Do not peel potatoes.
Place potatoes in microwave safe dish. Add 2 2/3 cups of milk and place in microwave. Set microwave for 20 minutes, but check potatoes every 5 minutes for softness.
While potatoes are cooking, cook bacon to preferred done ness, crisp is better because it will soften in the chowder. Drain grease and set aside. Remember, always save your bacon grease, it gives flavor to other dishes.
Once potatoes are done, use a large spoon or a potato masher and break the potatoes apart. Don't mash them, you just want it broken into small and medium pieces. You'll end up with a mixture that looks like chunky mashed potatoes, don't worry, you're not done.
Mix your room temperature cream cheese and about 1/4 c of milk until smooth, add this to your potatoes along with butter. Mix until well blended.
Add milk to potatoes until you have desired consistency. Stir in yellow onions.
Chop bacon and add to chowder. Add salt and pepper to taste.
Top with green onions and cheese. Enjoy!!