| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups, Vegetable |
10 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 2/3 |
c |
Butter or margarine |
| 2/3 |
c |
Flour |
| 6 |
c |
Milk |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
White pepper |
| 4 |
|
Green onions; chopped and divided |
| 12 |
sl |
Bacon; cooked and crumbled |
| 1 1/4 |
c |
Cheddar cheese; shredded and divided |
| 8 |
oz |
Sour cream |
INSTRUCTIONS
Wash, dry and prick potatoes with fork. Bake in 400-degree 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 Tbs. 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.
Posted to MM-Recipes Digest V4 #20 by Country Gourmet
<oselands@countrygourmet.com> on 5 Sep 1997 09:25:59 -0500
Posted to TNT Recipes by scrocker@cysource.com (Sue Crocker) on Feb 7,
1998.
Recipe by: Black Angus Restaurant
Posted to EAT-L Digest by JoAnn <joannr@PCLINK.COM> on Apr 9, 1998
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