4-6russet potatoeswant about 4 cups of mashed potatoes
1/2cupbutter
2/3cupflour
3cupschicken broth
3cupsmilk
1/2tspsalt
1/2tsppepper
4green onionschopped
1 1/4cupscheddar cheesegrated
1cupsour cream
12slicesbaconcooked crisp and crumbled.
Instructions
Bake potatoes at 425 degrees F for about 15-20 minutes or until potato is fork tender. Allow potatoes to cool partially.
When cool enough to handle, cut potato in half and scoop out the potato meat and set it aside. (Make some potato skins out of the remaining skins.)
Melt butter in a medium large pan and add flour, stir and cook over low heat until smooth.
Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onions and cheese. Heat thoroughly.
Stir in sour cream.
Add extra broth or milk if necessary for desired consistency.
Garnish with remaining green onion, cheese and crisp bacon.