Ingredients

The following ingredients have 4 Servings
  • 4-6 russet potatoes (want about 4 cups of mashed potatoes)
  • 1/2 cup butter
  • 2/3 cup flour
  • 3 cups chicken broth
  • 3 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 green onions (chopped)
  • 1 1/4 cups cheddar cheese (grated)
  • 1 cup sour cream
  • 12 slices bacon (cooked crisp and crumbled.)

Instruction

  • Bake potatoes at 425 degrees F for about 15-20 minutes or until potato is fork tender. Allow potatoes to cool partially.
  • When cool enough to handle, cut potato in half and scoop out the potato meat and set it aside. (Make some potato skins out of the remaining skins.)
  • Melt butter in a medium large pan and add flour, stir and cook over low heat until smooth.
  • Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onions and cheese. Heat thoroughly.
  • Stir in sour cream.
  • Add extra broth or milk if necessary for desired consistency.
  • Garnish with remaining green onion, cheese and crisp bacon.