Doris Malin from Baltimore was looking for some recipe ideas for using leftover baked potatoes. She says that frequently the potatoes are so large, she only eats half at a meal and saves the other half instead of throwing it out. She was looking for some creative ways to use the saved potatoes.
Betty Hamilton from Bend, Ore., sent in a recipe for making a soup that uses leftover baked potatoes. She says that this simple soup makes the perfect winter comfort meal when served with garlic bread and a green salad. Since I didn't happen to have any leftover baked potatoes, I had to start the soup by baking the potatoes first. Not a big deal. The soup was so satisfying and delicious that I would recommend making it even if you are not trying to use up your leftovers.
Betty Eichelberger of Frackville, Pa., says that several years ago, there was a recipe for meatloaf on the bottle of A1 steak sauce. She has misplaced her copy and was hoping someone might still have it and be able to share it.
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Baked potato soup
Makes: 6 servings
4 large baked potatoes
2/3 cup butter
2/3 cup flour
11/2 quarts (6 cups) milk
2 tablespoons green onion, diced
1/2 cup grated cheddar cheese, plus 2 tablespoons for garnish (optional)
1 cup sour cream
4 slices of bacon, cooked and crumbled (for garnish)
Cut potatoes in half lengthwise and scoop out the pulp. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually add milk and cook over medium heat, stirring constantly until smooth and bubbly. Stir in potato pulp, diced green onion and grated cheddar cheese. Cook on low heat until heated through, and then stir in the sour cream and heat through. Garnish with crumbled bacon and cheddar cheese.