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Yield: 10 cups
Wash potatoes; prick several times with a fork. Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel potatoes and discard skins when cool enough to handle. Cut potatoes into 1/2-inch cubes.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, 2 tablespoons green onions and chicken boullion; cook until heated, but not boiling. Stir in sour cream; cook just until heated through.
Dish into bowls and sprinkle with remaining cheese, bacon and green onions.
Please note that some ingredients and brands may not be available in every store.