Loaded Potato Chowder

Prepared by: Emily Colon

3 Large baking potatos

3 1/2 cups milk, divided

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions w/ tops

4 oz cheddar cheese, grated

1 1/2 tsp salt

1/2 tsp coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or broccoli

1.) Slice potatoes in half lengthwise; place in a covered baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on high for 11 minutes. Remove baker & move center potatoes to ends of baker and outer potatoes to center. Cover & microwave on high 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave and coarsely mash potatoes.

2) Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on high 3-5 minutes or until mixture is hot. Slice green onions.

3) Grate cheddar cheese over chowder. Add green onions, salt & pepper and mix. Serve with toppings, if desired.