Active Time: 20 minutes – Total cooking time: 1.5 hours
Makes 4 servings
- 2 large baking potatoes
- 1/3 cup butter
- 1/3 cup flour
- 4 cups milk (more to thin if you prefer a less thick consistency; can also use 2 cups milk 2 cups broth)
- 1/2 garlic clove, minced
- 1/2 cup sour cream
- 3 green onions, chopped
- 7 slices bacon, cooked till crisp and crumbled
- 1 cup sharp cheddar cheese, grated
- Salt (optional – to taste)
- Pepper (optional – to taste)
- Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
- Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
- Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
- When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in. Add salt and pepper to taste.
- Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
We will be using Morningstar “Bacon” so this will contain soy.