Potato Soup and Skins
potato soup 
 
8 - 10   potatoes
2/3 cup  butter or margarine
2/3 cup  flour
6 cup  milk
3/4 tsp  salt
1/2 tsp  black pepper
1/2 tsp  white pepper
4   green onions-chopped and divided
12 slice  bacon-cooked and crumbled
1-1/4 cup  cheddar cheese-shredded and divided
  8oz sour cream
 
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 stuffed potatoes(recipe below). 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 tbsp. 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. 
 
 
potato skins 
 
place potatoes skins on baking sheet sprinkle with cheese and top with bacon 
and green onions back for 15-20 minutes at 400 degrees. serve with sour 
cream. 
 
-- 
(ID: 13455) Mirror: rec.food.recipes: Mon, Apr 7, 2003


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