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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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This recipe reminds me of eating a baked potato with all the fixings. Complete and utter comfort food at it's best... Ingredients:
2 large baking potatoes |
3 tablespoons thinly sliced green onions |
1/3 cup butter |
1/3 cup all-purpose flour |
2 teaspoons snipped fresh dill |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups milk |
3/4 cup shredded cheddar cheese |
3 tablespoons thinly sliced green onions |
4 slices crumbled bacon |
Directions:
1. Scrub potatoes thoroughly with a brush.
2. Pat dry.
3. Pinch potatoes with a fork.
4. Bake at 425 for 40 to 60 minutes or until tender (for best results, do not use foil on the outside but rub butter on the outside of potatoes).
5. Let potatoes cool and cut in half lengthwise.
6. Gently scoop out each potato.
7. Discard skins (or eat them or make potato skins on the side).
8. In a large saucepan cook 3 tablespoons green onion in butter until tender.
9. Stir in flour, salt, and pepper.
10. Add milk all at once.
11. Cook and stir until thickened and bubbly.
12. Cook and stir for 1 minute more.
13. Add the potato pulp and 1/2 cup of the shredded cheese.
14. Stir until cheese melts.
15. Ladle into bowls.
16. Garnish each serving with the remaining shredded cheese, green onions, and bacon.
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