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Ingredients
- 4 lrg baking potatoes
- 2/3 c. butter or possibly margarine
- 2/3 c. flour
- 6 c. lowfat milk
- 3/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp freshly-grnd white pepper
- 4 x green onions minced, divided
- 12 slc bacon cooked, crumbled
- 1 1/4 c. shredded Cheddar cheese divided
- 8 ounce lowfat sour cream
Directions
- Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or possibly till done. Let cold.
- Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.
- Heat butter in heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in lowfat milk, cook over medium heat, stirring constantly till mix is thickened and bubbly.
- Add in potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 c. cheese. Cook till thoroughly heated.
- Stir in lowfat sour cream. Add in extra lowfat milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
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