Recipe Details
Recipe Keywords
Ingredients (yields 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon) servings)
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (1)
Save this recipe to add notes, comments, and pictures.
Robin_Horrigan
September 3rd, 2010
This has been a favorite at my house for years...we all love it for different reasons. My husband likes the bacon and cheese on top. I like it because I can get it started by baking a couple of extra potatoes ahead of time when we're doing "baked potatoes" as a side dish with another meal. The kids just think it is yummy. It's like a loaded baked potato in a bowl: salty, creamy, comforting. Yum.