** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bake in 400-degree oven for 1 hour or until done.
3. Let cool. Cut into half lengthwise and scoop out pulp; set aside.
4. Use skins for something else, such as stuffed potato skins.
5. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth.
6. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
7. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese.
8. Cook until thoroughly heated. Stir in sour cream.
9. Add extra milk if necessary for desired consistency.
10. Serve with remaining green onions, bacon and cheese.
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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Potato, Cheese, Spring Onion, Beef, Onion allergies.
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