| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 2/3 |
c |
Butter |
| 2/3 |
c |
Flour |
| 1 1/2 |
qt |
2% milk |
| 1 |
c |
Sour cream |
| 4 |
|
Green (spring) onions; chopped |
| 5 |
oz |
Cheddar cheese; grated |
|
|
Salt and pepper |
| 2 |
c |
Bacon; crisped and cooked |
INSTRUCTIONS
Heat oven to 450F degrees, wash and prick potato, then bake until fork
tender (1 hour). Melt butter in a medium saucepan. Slowly whisk in flour
until thoroughly blended, (making a roux.) Gradually add milk to the
butter-flour mixture, whisking constantly. Whisk in salt and pepper and
simmer over low heat, stirring constantly. Cut potatoes in half, scoop out
the meat and set aside. Chop half the potato peels and discard the
remainder. When the milk mixture is very hot, whisk in potato meat. Add
green onions and potato peels. Whisk well, add sour cream. Heat thoroughly.
Add cheese a little at a time until all is melted in. To serve: top with
crumbled bacon.
Suggested Wine: Accompany with a hearty ale.
Recipe by: FlavorWeb : A Compendium of Great Taste
Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Apr 1,
1998
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