Directions:
- Wash and pierce potatoes with a fork. Bake at 400 deg. for 1 hour or until done.
- In a large saucepan, melt the butter, cook onion and add flour, salt and pepper. Cook over medium heat until bubbly. Stir in milk and broth. Cook mixture until thickened.
- Cut potatoes in half lengthwise, score and scoop out the the shell with a spoon. Stir half of the potato pulp into soup and mix. Add remaining pulp, sour cream.
- Season to taste.
- Ladle into bowls and serve, topped with shredded cheddar cheese, bacon and sliced green onions.
- Cook time does not include the time to bake the potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.06 Kcal (1482 kJ) | ||
| Calories from fat | 142.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.84g | 24% | |
|---|---|---|---|
| Cholesterol | 37.55mg | 13% | |
| Sodium | 1812.46mg | 76% | |
| Potassium | 476.88mg | 10% | |
| Total Carbs | 42.19g | 14% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 9.88g | 20% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 320.3mg | 32% | |
| Amount Per 100 g | |||
| Calories | 84.36 Kcal (353 kJ) | ||
| Calories from fat | 33.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 24% | |
|---|---|---|---|
| Cholesterol | 8.95mg | 13% | |
| Sodium | 431.85mg | 76% | |
| Potassium | 113.63mg | 10% | |
| Total Carbs | 10.05g | 14% | |
| Sugars | 1.65g | 28% | |
| Dietary Fiber | 0.91g | 15% | |
| Protein | 2.36g | 20% | |
| Vitamin C | 2.4mg | 17% | |
| Iron | 0.3mg | 7% | |
| Calcium | 76.3mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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