Baked Potato Soup with Cheesy Bacon Muffins
1 can (10-3/4 ounces) condensed cream of potato soup
3/4 cup water
1/2 cup sour cream
1/2 large baked potato with skin, cubed (about 1 cup)
1 BAYS English Muffin, split
4 slices bacon, cooked and crumbled, divided
4 tablespoons shredded cheddar cheese, divided
1 tablespoon thinly sliced green onion tops
Freshly ground black pepper
In a medium saucepan, combine soup, water and sour cream. Stir in baked potato. Heat over medium heat, stirring occasionally, until just boiling.
Meanwhile, toast muffin halves. Sprinkle each half with 1 tablespoon each of bacon and cheese. Broil until melted. Cut each muffin half into 4-5 strips. Ladle soup into two bowls and sprinkle with green onion tops, remaining cheese and crumbled bacon. Season to taste with salt and freshly ground black pepper. Serve with muffin strips.