Amazing. Adding 1/2 & 1/2 as well as the milk was perfect. Also, used idaho potato. Especially great when potato is getting older(eyes). Scrub a little harder or don't recycle skins. Still wonderful. I add more cheese, little jack for different taste and always garnish with sour cream, chives and more cheese. When I want to go the extra mile I serve in bread bowls basted with E.V.O.O and warmed in the oven.
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Instructions
Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
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