 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This family-pleaser is the popular loaded and stuffed baked potato...soup style! Ingredients:
4 large baking potatoes |
2/3 cup butter or margerine |
2/3 cup all-purpose flour |
7 cups milk |
4 green onions, sliced |
1 (12-oz.) pkg. bacon, cooked and crumbled |
1 1/4 cups (5-oz.) shredded cheddar cheese |
1 (8-oz.) container sour cream |
3/4 teaspoon salt |
1/2 teaspoon pepper |
garnish: additional shredded cheddar cheese, cooked and crumbled bacon, sliced green onions |
Directions:
1. Bake potatoes at 400° for one hour on until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
2. Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.
3. Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately.
|
|