6 medium russet potatoes
3 tablespoons brown sugar
1 tablespoon ground cinnamon powder
1 tablespoon baking powder
3 cloves garlic
1 (28 ounce) can tomato soup
1 (15 ounce) can peeled tomatoes, undrained
1/3 cup all-purpose flour
3 tablespoons unsalted butter, divided
3/4 cup tomato juice
2 teaspoons ground black pepper
Rub all sides of potatoes with brown sugar, and steam until firm. Remove skins and cut into bite size. Bring a large pot of salted water to a boil. Reduce heat to medium-low, and add potatoes and carrots; cook, stirring frequently, for 6 minutes or until potatoes are almost cooked through. Drain off water as quickly as possible. Mix brown sugar, cinnamon, and baking powder into each potato. If necessary, mime over a knife to prevent cracking. Remove skins and cut into bite size and lemon size.
Return potatoes to pot while still warm (this makes the most difference when adding tomatoes to bowls!). Bring a large pot of salted water to a boil. Gradually stir in potatoes. Reduce heat to medium, and add tomato soup, tomatoes, flour mixture, butter mixture, tomato juice, pepper, and lemon slices. Bowl in mixture by adding additional water, until a cube of potato is not protruding. Return potatoes to saucepan; simmer over medium heat about 20 minutes, or until moderate boiling.
These are delicious as is though, i don't care for blue cheese and onion, and vermont and smokin' hot peppers, so just don't do it. These are definitely worth the time and effort though, and you can change the flavors depending on your preferences.
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