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4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon freshly-ground white pepper
4 green onions — chopped, divided
12 slices bacon — cooked, crumbled
1 1/4 cups shredded Cheddar cheese — divided
8 ounces sour cream
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
Add potato pulp, salt, pepper, 2 tablespoons 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.