© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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This one is very delicious albeit very heavy.
4 large baking potatoes
⅔ cup butter
⅔ cup flour
1 ½ quarts milk
1 cup sour cream
4 green onions, chopped
5 ounces cheddar cheese, grated
salt and pepper
2 cups bacon, crisped and cooked
Heat oven to 450°F degrees and bake the potatoes until fork tender, 1 hour. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk 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 milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add sour cream.. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon.