4 large baking potatoes
2/3 cup unsalted butter
2/3 cup flour
4 cups half n half or whole milk
2 cups chicken broth (preferably homemade)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon white pepper
4 green onions -- chopped and
12 slices bacon -- cooked and crumbled
1 1/2 cup extra sharp cheddar cheese -- shredded and
1 cup sour cream
Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour
or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside.
Use skins for something else, such as stuffed potato skins. Melt butter in heavy
saucepan over low heat; add flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add milk and chicken broth, cook over medium heat, stirring
constantly until mixture is thickened and bubbly. It will thicken up i promise! give it about 15-20 min, be patient. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 and 1/4 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency.
Serve with remaining green onions, bacon and cheese.