Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Meal Type: Lunch
Entree
Appetizers
Soups & Stews
Ingredients
* 4 baking potatoes (about 2 1/2 pounds)
* 2/3 cup All-purpose flour
* 6 cups 2% reduced-fat milk
* 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
* 1 teaspoon Salt
* 1/2 teaspoon Black pepper
* 1 cup Reduced-fat sour cream
* 3/4 cup Chopped green onions, divided
* 6 bacon slices, cooked and crumbled
Preparation
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
Cook's Notes
Nutrition Information