| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | 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 Bakery-Shoppe Digest by The Overstreets <billover@netdoor.com> on Feb 13, 1998
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