Get Loaded

The title is “loaded” with meaning. What are you expecting on this post after reading “get loaded” in the title? Your answer just might reveal your “inner self.” Or, not.  What did you think was going to follow? (Share your answers in the comments below.)

To what could “Get Loaded” refer?

A google search of “let’s get loaded” revealed a few interesting examples.

1. a horse trailer
2. a truck
3. loading and unloading a powder coating line ?????

Other “loaded” objects might be:

1. a computer
2. a gun
3. a question
4. a diaper! (yeah, I’m a mom)

What’s this got to do with food, you might ask?

Today’s recipe:

Loaded Baked Potato Soup

4 russet potatoes

1 stick butter

4 oz cream cheese

4 oz sour cream

1/2 cup diced chives (fresh or dried)

2 or more cups milk

1 cup broccoli florets, cooked

1 cup bacon bits (reserve some for topping)

1 cup or more of shredded cheddar cheese (reserve some for topping)

(This recipe can easily be increased or decreased and adapted to cooking options.)

Peel 3 of the potatoes, cube and boil in salted water. Bake 1 potato, unpeeled, in the microwave (or conventional oven or boil with other potatoes)

When boiled potatoes are done (soft), drain most of the water (leave just enough to cover potatoes) and add butter and cream cheese. Stir to dissolve butter and cream cheese and mix thoroughly. Peel baked potato, cube and add. (if it was not boiled with the other ones, of course) Add milk, sour cream, bacon, broccoli, cheddar cheese, and chives. Stir while heating on low to avoid burning. Add more milk, if needed, for desired consistency. Serve with sprinkling of cheddar cheese and bacon bits.

(Tip: if you add too much milk or water and want to thicken the soup, add instant mashed potato flakes.)