|
Preheat the oven to 375 degrees. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle. Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
|
|
In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. Whisk together the broth, half and half, and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Stir in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
|
