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