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Add a photoServings: 6
Ingredients
- 4 lrg Baking potatoes
- 2/3 c. Butter
- 2/3 c. Flour
- 1Â 1/2 quart 2% lowfat milk
- 1 c. Lowfat sour cream
- 4 x Green (spring) onions, minced
- 5 ounce Cheddar cheese, grated
- Â Â Salt and pepper
- 2 c. Bacon, crisped and cooked
Directions
- Heat oven to 450F degrees, wash and prick potato, then bake till fork tender (1 hour). Heat butter in a medium saucepan. Slowly whisk in flour till thoroughly blended, (making a roux.) Gradually add in lowfat milk to the butter-flour mix, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and throw away the remainder. When the lowfat milk mix is very warm, whisk in potato meat. Add in green onions and potato peels. Whisk well, add in lowfat sour cream. Heat thoroughly.
- Add in cheese a little at a time till all is melted in. To serve: top with crumbled bacon.
- Suggested Wine: Accompany with a hearty ale.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 618g | |
| Recipe makes 6 servings | |
| Calories 1009 | |
| Calories from Fat 659 | 65% |
| Total Fat 74.06g | 93% |
| Saturated Fat 35.79g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 1100mg | 46% |
| Potassium 1431mg | 41% |
| Total Carbs 57.65g | 15% |
| Dietary Fiber 4.7g | 16% |
| Sugars 15.87g | 11% |
| Protein 29.6g | 47% |
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