{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Loaded Baked Potato Soup",
 "description": "A thick potato soup for dinner, with baked potato, reduced-fat sharp cheddar, a little crisp bacon and green onions on top.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H40M",
 "recipeIngredient": [
  "2 lb (900 g) russet potatoes, baked, skins removed (about 530 g of baked potato)",
  "3 slices reduced-sodium bacon (about 24 g cooked)",
  "1 tbsp olive oil (13.5 g)",
  "1 small onion, diced (70 g)",
  "½ tsp garlic powder (1.6 g)",
  "3 tbsp all-purpose flour (24 g)",
  "2 cups low-sodium chicken broth (480 g)",
  "2 cups skim milk (490 g)",
  "¾ cup shredded reduced-fat sharp cheddar, divided (85 g)",
  "½ cup plain nonfat Greek yogurt (120 g)",
  "3 green onions, sliced (45 g)",
  "½ tsp salt",
  "¼ tsp black pepper"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 400 °F. Prick the potatoes all over, set them right on the oven rack, and bake about 1 hour, until a knife slides in with no push. A mile up the oven runs true, so the sea-level time holds."
  },
  {
   "@type": "HowToStep",
   "text": "Let the potatoes cool 15 minutes. Cut them open, scoop out the insides and mash them roughly with a fork. Throw away the skins."
  },
  {
   "@type": "HowToStep",
   "text": "While the potatoes cool, lay the bacon on the air-fryer rack and cook at 375 °F for 8 to 10 minutes, until crisp. Crumble it. Throw away the drippings in the tray; they are not in the soup."
  },
  {
   "@type": "HowToStep",
   "text": "Cook the onion in the olive oil over medium heat 5 minutes, until soft. Add the garlic powder for 30 seconds, then stir in the flour and cook 1 minute."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk in the broth, then the skim milk. Simmer gently, stirring often, 8 to 10 minutes. It is ready when it coats the back of a spoon. Water boils at about 203 °F here, so give it the full time."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat. Stir in the mashed potato, about ½ cup of the cheese, the salt and the pepper until smooth. Let it cool a minute, then stir in the yogurt; it can split if it is boiled. Warm it over low heat 2 minutes if it has cooled; do not let it boil."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into bowls. Top with the bacon, the green onions and the remaining ¼ cup of cheese."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "245 kcal",
  "proteinContent": "14.2 g",
  "carbohydrateContent": "30.2 g",
  "fatContent": "7.7 g",
  "saturatedFatContent": "2.9 g",
  "sugarContent": "7.1 g",
  "sodiumContent": "396 mg",
  "fiberContent": "1.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/loaded-baked-potato-soup.jpg",
 "imageAlt": "Thick baked potato soup topped with bacon, cheddar and green onion, in a bowl",
 "url": "https://asharedpalate.com/loaded-baked-potato-soup"
}