4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 cups Cheddar cheese, shredded
8 ounces sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and
set aside.
Melt butter in heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring
constantly. Gradually add milk, stirring over medium heat until thick
and bubbly. Add potato pulp,
salt and pepper, 2 tablespoons of the green onion, 1/2 cup bacon and
1 cup cheese. Cook until heated
thoroughly and stir in sour cream. Add more milk if necessary (but it
should be served thick).
Serve with remaining green onions, bacon and cheese on top.
Yields 10 cups.
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