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$1.48 per serving
Ready in 40 minutes
Spoonacular Score: 78%
The recipe Loaded Baked Potato Soup can be made in roughly 40 minutes. For $1.48 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 673 calories, 22g of protein, and 45g of fat per serving. This recipe serves 4. This recipe from DAMNDELICIOUS.NET has 2581 fans. Head to the store and pick up butter, cheddar cheese, onions, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Brownies as a dessert. Autumn will be even more special with this recipe. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup.
Read the detailed instructions on DAMNDELICIOUS.NET
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.