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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Not the recipe I had intended on posting ... but nonetheless, still a good stand-by. Ingredients:
4 large baking potatoes |
2/3 c. butter |
2/3 c. flour |
6 c. milk |
3/4 tsp. salt |
1/2 tsp. pepper |
4 green onions, chopped |
12 slices bacon, cooked and crumbled (leave out for vegan option) |
1 1/4 c. shredded cheddar cheese (optional) |
Directions:
1. Wash potatoes and prick several times with fork; bake at 400ยบ for 1 hour or until done (you may microwave if time warrants).
2. Let cool, cut potatoes in half lengthwise and scoop out potato pulp and set aside; discard skins.
3. Melt butter in heavy soup pan over low heat; add flour, stirring until smooth. (Note: A heavy, thick-bottomed soup pan or dutch oven is best, otherwise you may have trouble with the soup sticking and scorching in the bottom of the pan!)
4. Cook 1 minute, stirring constantly, until mixture is thickened and bubbly.
5. Add potato pulp, salt, pepper and 2 T. green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated . Add extra milk if desired for thinner consistency.
6. Serve with remaining green onions, bacon and cheese for garnish. Makes about 10 cups.
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