Bake potatoes until tender. Melt butter in a
medium saucepan. Slowly blend flour with wire
whisk until thoroughly blended. Gradually add
milk, whisking constantly. Whisk in salt and
pepper and simmer over low heat, stirring
constantly. Cut the potatoes into small chunks
using half the potato peels. Make sure the peels
are diced into small bits. When the milk mixture
is very hot, whisk in the potatoes. Add green
onions, and potato peels. Whisk well. Add sour
cream and bacon and heat thoroughly. Add cheese a
little at a time. If the mixture is too thick,
add more milk for the right consistency. Garnish
with additional green onions, cheese and bacon if
desired.
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