Yield: 6 Servings
|4 larges||Baking potatoes|
|1½ quart||2% milk|
|1 cup||Sour cream|
|4||Green (spring) onions; chopped|
|5 ounces||Cheddar cheese; grated|
|Salt and pepper|
|2 cups||Bacon; crisped and cooked|
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@...> on Apr 1, 1998