Pampered Chef Loaded Baked Potato Chowder - cooking recipe

Ingredients

3 baking potatoes, large (about 2 1/2 pounds)
3 1/2 cups milk, divided
4 ounces cream cheese, softened
2 tablespoons butter
2 -3 green onions (with tops)
4 ounces sharp cheddar cheese, grated
1 1/2 teaspoons salt
1/2 teaspoon black pepper, coarsely ground
bacon, chopped and cooked
sour cream
broccoli floret, steamed

Preparation

Slice potatoes in half lengthwise with Santoku Knife.
Place in Deep Covered Baker.
Pour 1/2 cup of the milk over the potatoes.
Microwave, covered on high for 11 minutes. Remove baker from microwave.
Move center potatoes to ends of baker and outer potatoes to center.
Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
Slowly add remaining 3 cups milk, whisking until smooth.
Add cream cheese mixture and butter to baker.
Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
Slice green onions with Chef's Knife.
Carefully remove baker from microwave.
Grate cheddar cheese over chowder using Rotary Grater.
Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
Serve with bacon, sour cream, and broccoli, if desired.