Ingredients
15 oz potatoes
⅓ cup all-purpose flour
3 tbsp vegetable oil
8 cups milk
1 cup sharp cheddar cheese, shredded and divided
1 tsp salt
½ tsp freshly ground black pepper
1 cup sour cream
¾ green onions, chopped and divided
4 oz bacon, cooked and crumbled
Preparation
Preheat your oven to 400 degrees F.
Bake the potatoes for one hour or until tender. Cool completely and then peel the skin off.
Mash the peeled potatoes with a fork and set aside.
Next, using a large pot, heat up the oil and add the flour until thickened, forming a roux.
Gradually stir in the milk, whisking to fully combine.
Simmer over medium heat and let cook until the mixture thickens.
Add the mashed potatoes and ½ cup of cheese.
Stir the pot until the cheese fully melts and is well-combined.
Remove the pot from the heat and stir in the sour cream and about half of the onions.
Once well-combined, return to the heat and let cook on low for 10 minutes or until heated through.
Season to taste with salt and pepper. Adjust accordingly.
Serve with crumbled bacon, shredded cheese, and fresh green onions. Enjoy!
