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Julie Kelly's Blog

Another Super Bowl Sunday, another big game without the Bears. It’s hard to believe it’s been 30 years since the McMahon-Payton-Hampton-Perry team that did the Super Bowl shuffle all the way to New Orleans. I was a high school senior in Naperville….I remember driving to pick up a friend at halftime to come back to a party with me and the streets were completely empty. That was such a great time in Chicago sports history.

Those days are long gone (in many ways). And even if the Bears aren’t playing, I know most of you will be hosting or attending a Super Bowl party next Sunday. Here are two potato-based recipes to try. I use Yukon Golds in both preparations; their creamy texture lends itself perfectly to both the soup and the potato skins filling. Yukon Golds can be found in most grocery stores in a variety of sizes.

The soup can be served in mini-shooters or in a slow-cooker with toppings on the side. And make plenty of potato skins, they go fast.

Enjoy and go…..Denver? Oh, who the hell cares.

Stuffed Yukon Gold Potato Bites
Stuffed Potato Soup

 

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"Julie, I really enjoyed your class and took way more away than I ever thought I would. I never in a million years thought a cooking class would make me excited to try new things!! So my hat's off to you. You are a great teacher and the recipes are so good!" 

 

Susie C., Orland Park