12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions.. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
A great way to use leftover baked potatoes.
~Sherry Haupt
"Turn to me and have mercy on me, as you always do to those who love your name. Direct my footsteps according to your word; let no sin rule over me."
~Psalm 119:132-133
~Psalm 119:132-133
