One thing I'm a sucker for is a nice baked potato with butter, sour cream and snipped chives. Nothing beats it when I'm having a nice rare steak. Russets make the best baking potato because of not only their taste but because of their firmness.
Finding this recipe is perfect for those days when I want the flavour of the potato but not the full-meal feel.
INGREDIENTS
- 4 Large Russet baking potatoes
- 2/3 Cup butter or margarine
- 2/3 Cup flour
- 6 Cups milk
- 3/4 Tsp. salt
- 1/2 Tsp. pepper
- 4 Green onions (chopped)
- 12 Slices bacon (fried & crumbled)
- 1 & 1/4 Cups cheddar cheese (shredded)
- 1/2 Cup sour cream
Wash potatoes and prick several times with fork. Bake at 400 F. for 1 hour or until done. Let cool.
Cut potatoes in half lengthwise, scoop out pulp and set aside, discarding skins.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tbsp. of the green onions, 1/2 the bacon, and 1 cup of the cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick.
Serve topped with remaining green onion, bacon, and cheese.
Tomorrow is my Mother-In-Law's birthday and I just want to wish her all the best.
Hope she likes the gift I put together for her.
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