This recipe first appeared in the October 2002 Cooking Light magazine. Greg and I were dating and I fixed this for him and his roommate. Not only did they both love it, but it became one of Megan's most requested dinners. With rain and fall-like temps, my baked potato soup had to make an appearance. And she loved it :)
Ingredients:
4-6 Idaho baking potatoes (normal size)
2/3 cup all purpose flour
6 cups skim or 2% milk
1 cup shredded cheddar cheese
salt & pepper as desired
1 cup reduced fat sour cream
3/4 cup chopped onion
4-6 bacon slices
Here's the easy part and takes less than 30 minutes:
1. Wash potatoes, prick with fork, wrap in paper towel and bake in microwave. When soft, scoop out of shell and mash in bowl.
2. Boil milk and flour till it starts getting thick and bubbly.
3. Add mashed up potatoes and cheese. Cook and stir for 8-10 minutes.
4. Add salt, pepper, and sour cream.
5. Top with chopped onion, more shredded cheese and bacon or as desired.
Serve with grilled cheese or just with simple, crusty bread. Great as leftovers, too!
Bon appetit!
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