Potatoes aren’t just for looking pretty! They also make fabulous bowls to hold this creamy gluten free clam chowder! Keep reading because you won’t want to miss the step by step directions to make these edible bacon wrapped potato bowls!
I have been craving potatoes and bacon lately. Who can blame with when I often make these Cheesy Bacon Scalloped Potatoes recipe?
This is one of my more unique recipes because not only can you enjoy this creamy thick Gluten Free New England Clam Chowder, but you can eat the bowl too! These potato bowls are perfect for entertaining!
Shopping List to Make Potato Bowls with Gluten Free Clam Chowder:
- Idaho russet potatoes
- Onion and garlic
- Parsley, paprika, salt, pepper
- Olive oil
Steps to make these edible potato bowls:
The first step is to cut the potatoes in half. Cut the rounded bottom off so that the potato will sit flat on the cutting board. Next, use a melon baller to scoop the centers out of the potatoes.
**Tip for scooping potato centers: do not scoop too deep. The inside of the potatoes soften a little as they bake and if you scoop out too much around the bottom, the soup can leak out!
Once you have all of the centers scooped out, get out the raw bacon and some toothpicks. Wrap one or two pieces of the raw bacon around the outside of the potatoes. You will want to use a toothpick to pin the bacon to the potato. Once the bacon and potato bake together, you can remove the toothpicks.
This is what your bacon wrapped potato bowls will look like when they are cooked.
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Things You Need To Make This Homemade Gluten Free Clam Chowder:
How to make this Gluten Free Clam Chowder recipe:
How to make bacon wrapped potato bowls and homemade gluten free clam chowder.
- For the Bowls:
- 12 slices bacon
- 4 large russet potatoes
- For the Gluten Free Clam Chowder:
- 2 cups chopped potatoes
- 1/2 cup chopped cooked bacon
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 minced garlic clove
- 3 cups whole milk
- 20 ounces canned clams 2 cans, drained
- 2 cups water
- 1/2 cup heavy cream
- 1 tablespoon dried sage
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon cornstarch
Preheat the oven to 375°F.
Slice each russet potato in half. Slice off the rounded part on the bottom of each. This will allow the potato bowl to sit evenly.
Use a melon baller to scoop out the center of each raw potato. Leave 1/2 inch towards the bottom so the soup won't leak out the bottom.
Wrap the raw potato bowls with a slice of raw bacon. Use a toothpick to pin the bacon down. (You will be able to remove this toothpick when the potatoes and bacon are cooked.)
Bake the potatoes for 40-45 minutes until soft.
While the potatoes are baking, add oil, garlic, and onion to a soup pot. Sauté for 3 minutes.
Add diced potatoes and the chopped raw slice of bacon to the pot and cook another 5 minutes.
Add milk, water, clams, and spices to the pot. Cover and bring to a gentle boil.
Allow to boil for 5 minutes, reduce heat to a simmer and cook an additional 30 minutes stirring occasionally.
Add cornstarch and mix quickly to avoid lumps
Remove the potatoes from the oven, remove the toothpicks.
Fill each potato bowl with hot chowder and garnish with fresh parsley.
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