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4 large baking potatoes 2/3 cup butter or margarine 2/3 cup all-purpose flour 6 cups milk 3/4 teaspoon salt 1/2 teaspoon pepper 4 green onions, chopped and divided 12 slices bacon, cooked, crumbled, and divided 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided 1 (8-ounce) carton sour cream Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium-high heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated, and stir in sour cream. Add extra milk, if necessary, for desired consistency. Serve with remaining green onions, bacon, and cheese. Yield: 10 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |