Potato Skins and Red Pepper Soup- WHB

January 2, 2007 at 12:41 pm 5 comments

Weekend Herb Blogging is back at Kalyn’s Kitchen this week
and the New Year is going strong. I have been web absent for a while and hope to soon
get around and visit all the blogs I love to read!
I wish everyone a prosperous 2007.

Our potato harvest is getting on the low side.

You know how you go through the larger potatoes first and the smaller more
irregular sized potato end up at the bottom of the box?
That is where I find myself already this winter, the bottom of the box.
What better use of such than potato skins and a wonderful
red roasted pepper soup to go with them?
So this is my WHB submission about the lowly, yet versatile, potato.


Bake the potatoes at 425 until done.
I did these about 30 minutes
but larger ones would probably need about 40.

Cool, halve, and scoop out the pulp of each potato.
Save the pulp
(you will need it for your soup).

Brush each skin with a mixture of oil, chili powder and hot sauce
and place on a baking sheet.
Place back in the oven about 10-15 minutes to crisp up while
you whip an onion, tomato, and some crisp fried bacon in a
processor. I used about 1/2 a pound of bacon but you need
to judge according to your potato to fill.

Fill each skin with the mixture evenly and top with cheddar cheese.
Place back in the 425 oven about 10 minutes for the cheese to melt,
or refrigerate and finish when you get the soup almost ready.

The soup takes -
1 chopped onion
2 cloves garlic
2 diced carrots
about 1 cup of the potato pulp
(if you have more, mash them for potato cakes in the morning)
2 jars of water packed roasted red peppers – drained
about 5 cups of chicken stock
1/2 cup dry white wine
small amount of sugar to taste
salt and pepper to taste
Italian blend of herbs to taste, oregano, thyme and basil
grated mozzarella cheese – for topping

Place all ingredients (except cheese) into a pot to boil
and then simmer about 30 minutes.
Cool a bit and process in a blender (watch out trying to blend
hot ingredients, the lid will blow off your blender) until smooth.
Serve topped with the grated cheese and enjoy.

Check out Kalyn’s site at the above link for more great Weekend Herb Blogging.
I will be hosting next week so remember to swamp my slow connection with goodies!
May you cook, eat, and blog to your hearts content throughout the year!

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Entry filed under: Recipes. Tags: .

Merry Christmas My Kitchen

5 Comments Add your own

  • 1. sher  |  January 2, 2007 at 3:24 pm

    Ahh–such comfort food!!! I love it!

    Reply
  • 2. sandi @ the whistlestop cafe  |  January 2, 2007 at 8:06 pm

    I just stumbled onto your blog~ how great! I’ll drop in for a cup of coffee now and then. Did you have your black-eyed peas and greens for new years?
    Wishing you luck and fortune!

    Reply
  • 3. Kalyn  |  January 2, 2007 at 9:03 pm

    It does sound good. I love red peppers in any form.

    Reply
  • 4. Anh  |  January 8, 2007 at 5:41 am

    This sounds so comfortable. I will remember this recipe when my winter comes!

    Reply
  • 5. alecia  |  January 12, 2007 at 6:45 pm

    those potatoes sound YUM!

    i’m not a very good cook… how many potatos did you use for these recipes?

    thank you!

    Reply

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