Ingredients:

• 4 large Idaho® Russet Potatoes
• 8 slices raw bacon
• 1 additional Idaho® Russet Potato, diced
• 1 additional slice of raw bacon, chopped
• 1 onion
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 3 cups whole milk
• 2 cans clams, drained and chopped
• 2 cups water
• 1 tablespoon dried sage
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch

Directions:

1. Preheat the oven to 375°F
2. Slice each Idaho® Russet Potato in half. Slice off the rounded part on the bottom of each. This will allow the potato bowl to sit evenly.
3. 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.
4. 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.)
5. Bake the potatoes for 40-45 minutes until soft.
6. While the potatoes are baking, add oil, garlic, and onion to a soup pot. Sauté for 3 minutes.
7. Add diced potatoes and the chopped raw slice of bacon to the pot and cook another 5 minutes.
8. Add milk, water, clams, and spices to the pot. Cover and bring to a gentle boil.
9. Allow to boil for 5 minutes, reduce heat to a simmer and cook an additional 30 minutes stirring occasionally. 
10. Add cornstarch and mix quickly to avoid lumps
11. Remove the potatoes from the oven, remove the toothpicks.
12. Fill each potato bowl with hot chowder.