My mother and I own and operate a small baking business, so I have little free time to spend in the kitchen cooking for my family. I appreciate this easy recipe. - Melanie Riley, McHenry, Illinois
I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).
All that's missing is the tux and the silver tray. Pass these elegantly delicious tiny baked potatoes at your next party, whether the event is black tie or come as you are.