4 large baking potatoes
Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese. Yield: 10 cups.
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream
May our Lord Jesus Christ himself and God our Father, who loved us and by his grace gave us eternal encouragement and good hope, encourage your hearts and strengthen you in every good deed and word. 2 Thessalonians 2:16