wash potatoes, prick several times with a fork. bake
at 400 for an hour or until well done; cool. cut
potatoes in half lengthwise; scoop out pulp, and
reserve. discard shells.
melt butter in a Dutch oven over low heat; add
flour, stirring until smooth. cook 1 minute,
stirring constantly. gradually add milk; cook over
medium heat, stirring constantly, until thickened
and bubbly.
stir in potato, salt, pepper, 1 cup cheese, 1/2 cup
bacon, and 2 tablespoons green onions, cook until
heated (do not boil). stir in sour cream; cook just
until heated (do not boil). sprinkle servings with
remaining cheese, bacon, and green onions.
Originally Submitted
6/5/2010
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