Loaded "Baked Potato" Soup Recipe

Name: Loaded "Baked Potato" Soup
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings, 1 cup (250 mL) each
Ingredients: 2 large baking potatoes (1 lb./450 g); 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth; 1 cup skim milk; 3 slices fully cooked reduced-sodium bacon, chopped, divided; 3/4 cup Cracker Barrel Shredded Light Double Cheddar Cheese, divided; 1 green onion, sliced, divided; 1/4 cup light sour cream

Ingredients

2 large baking potatoes (1 lb./450 g)
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1 cup skim milk
3 slices fully cooked reduced-sodium bacon, chopped, divided
3/4 cup Cracker Barrel Shredded Light Double Cheddar Cheese, divided
1 green onion, sliced, divided
1/4 cup light sour cream

	PREP TIME 15m	COOK TIME 8m	TOTAL TIME 23m
YIELD 4 servings, 1 cup (250 mL) each

Instructions

Pierce potatoes.
Microwave on HIGH 5 min., turning over after 2-1/2 min.
Mix broth and milk in large microwaveable bowl.
Add potatoes.
Microwave on HIGH 6 min., stirring after 3 min.
Mash potatoes lightly.
Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions; set aside.
Stir remaining bacon, cheese and onions into soup.
Serve bowls of soup topped with sour cream, and reserved bacon, cheese and onions