Melt butter in saucepan over medium heat. Using a whisk, blend in flour
until smooth. Gradually add milk, whisking continuously. Whisk in salt and
pepper and simmer over low heat, stirring constantly.
Cut potatoes in half and scoop out the "meat", set saide. Chop half the
potato peels and throw away the rest. When milk mixture is very hot, whisk
in the potato "meat". Stir in green onions and potato peels. Whisk well,
then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a
time until all is melted. Garnish with chives, grated cheese and bacon
crumbles. Makes 8 servings.
>From the Houston Chronicle Cookbook
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland)
on Apr 08, 1998
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