5-6 medium size russet potatoes
2/3 cup butter
2/3 cup flour
4 cups milk (more or less depending on preferred thickness)
1 lb bacon, cut into 1/2" pieces and fried crispy
4 cups cheddar cheese
1 cup sour cream
salt and pepper to taste
sliced green onions (optional)
Poke holes in potatoes and bake at 400 degrees for approximately 45 minutes, or until a fork inserted into the potato does so easily. Allow to cool, then peel and dice cooked potatoes.
In a large stock pot, melt butter over medium heat and sprinkle in flour. Whisk continuously until flour turns lightly brown/golden. Whisk in milk slowly to prevent flour from clumping. After there are no lumps remaining, stir in cheese and stir til melted. Stir in potatoes, bacon, and sour cream. Season to taste. Stir til hot, and serve with sliced green onions on top.
