Heat oven to 400 degrees. Pierce potatoes with a fork and bake at 400 degrees for 50 minutes until tender. Allow to cool slightly. Scoop potato flesh into a bowl and mash.
Meanwhile, cook bacon in a large nonstick skillet until crisp, about 8 minutes. Remove bacon and crumble; set aside. Reserve 2 tbsp of bacon fat.
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In a large pot, add butter and reserved bacon fat. Heat over medium heat. Add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute. Gradually whisk in the milk; stir in salt, pepper, nutmeg and cayenne. Add reserved mashed potatoes and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.
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