Monday, December 3, 2007

Baked Potato Chowder

2 large Baking potatoes
1/3 cup Butter or margarine
1/3 cup Flour
3 cups of Milk
1/4 teaspoons Salt
1/4 teaspoons Black pepper
2 Green onions; chopped and divided
6 slices Bacon; cooked and crumbled
1/2 cups Cheddar cheese; shredded and divided
2 oz Sour cream
1 tomato chopped

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, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 Table Spoons green onion, half the bacon and 1 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.


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