What You Need:
4 large baking potatoes
12 slices bacon
½ cup all-purpose flour
7 cups whole milk
4 green onions, chopped
1-¼ cups shredded cheddar cheese
1 cup sour cream
½ cup chopped green chile
1 tsp salt
1 tsp ground black pepper
What You Do:
Preheat the oven to 400 degrees.Bake the potatoes for 1 hour. Cool, peel and cube.
Cook bacon in a large heavy-bottomed pot over medium heat until crisp. Cool, crumble and set aside. Add flour to bacon drippings in the pot and whisk until smooth. Gradually stir in milk. Whisk constantly until thickened.
Stir in potatoes, onions and green chile stirring frequently and bring to a boil. Reduce heat and simmer 10 minutes. Add most of the cooked bacon. Leave the remaining bacon for garnish.
Add cheese, sour cream, salt and pepper. Continue cooking until cheese has melted. Remove from heat. Ladle into bowls.
Garnish with a dollop with sour cream and sprinkle with bacon and green onions.
Enjoy!
