Loaded Baked Potato Soup & Bread Bowls

 LOADED BAKED POTATO SOUP

 
Ingredients

• 8 potatoes (white, baking, russet or a combination of the three)
• 1/2 diced onion 
• 1 cup brown sugar
• 1/2 cup butter
• 2/3 cup flour
• 6 cup milk
• 1 cup chopped green onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 slices cooked & crumbled bacon
• 4 oz. cheddar cheese
• 4 oz. American cheese
• 2 oz. Mexican cheese
• 8 oz sour cream

Directions

1. Bake potatoes in a preheated 425* oven for 45mins. - 1 hour. Scoop out the insides of the cooked potato, set it aside and discard the skin.
2. Caramelize onions in brown sugar with 1 cup water.
3. Melt butter in Rock Crok Dutch Oven over medium heat. Stir in the flour to make a roux. Cook 1 minute, stirring constantly. Gradually pour in the milk, 1 cup at a time while stirring constantly until all the milk has been added. Add the caramelized onions (and drippings). Continue to stir until the mixture starts to get thick. 
4. Add the potatoes, green onions, salt, pepper, bacon, cheddar cheese and American cheese. Stir well and continue to heat for 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately, adding a bit of Mexican cheese to each serving. 

BREAD BOWLS

 

Ingredients

• 3 cups all-purpose flour
•  1 tbspn any sweet rub or seasoning 
• 1 tsp quick rising yeast
• 1 tsp salt 
• 1 1/2 up water
• 2 tbsp oil

1. Mix flour, sweet rub, salt, yeast and add water. Add 2 tbps of oil. Dough will be sticky. 
2. Cover bowl in plastic wrap and let sit 6-10 hours until dough rises.
3. Place dough on floured surface, fold two-three times and cut into small (fist size) balls. 
4. Boil 2 cups water in a glass container. Place 1 dough ball inside the Mini Baker  uncovered. Place both containers side by side in a cold oven. Let dough rise 1 hour or until doubled in size.
5. Carefully remove glass water container from oven and place top on baker. Return baker to oven preheated to 450*. 
6. Bake 15-20 minutes with lid. Remove lid and bake an additional 10-15 minutes or until golden brown.
7. Remove from oven and allow to cool.
8. Repeat steps 4-7 until all dough balls are made. Allowing each to cool at least 20 minutes before creating bread bowl.