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This week's recipe is great for a cool fall weeknight meal. I made it recently during the week. It really didn't take long at all and the kids loved it. I cooked extra potatoes to make another recipe as well. You can do the same thing. Next week, I will share the Quick Potato Skins recipe. Come back and check it out.
4 large baked potato (Russet) - you will only be used the potato pulp
3 tablespoon of green onions (scallions) sliced
⅓ cup butter
⅓ cup all-purpose flour
½ teaspoon Dill (dried)
¼ teaspoon salt for the dish
¼ teaspoon pepper
4 cups of 2 % milk
1 cup of shredded American cheese
3 tablespoon green onions (scallions) sliced
5 slices bacon (cooked and crumbled)
3 tablespoon of Shredded cheese
Clean the potatoes. Peirce the potatoes with a fork. Then, roll them in some salt 1 teaspoon of salt. Not all of it will stick.
Place them on a microwaveable plate in the microwave for 20 minutes for all 4 potatoes. Check for doneness by poking it with a knife. If the knife goes through, you are done. If they don't add another 5 minutes until done.
Then let cool and cut them open long ways. Scoop out the center and put in a bowl and set aside. Note: Place the potato skins aside and use them for another meal.
In a large saucepan, add butter to the pan with the 3 tablespoon of green onions (scallions) sliced scallions for 3 minutes then stir in flour, dill, salt, and pepper.
Add the 4 cups of milk and cook and stir until thick and bubbly. Cook for 1 more minute.
Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.
Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.
Here is the finished dish, what do you think?
Here's the video: Sorry, the text goes a little fast.
Check out the printable recipe here.
FOR LEFTOVER SOUP: If you have leftovers of this soup recipe, you can make potato pancakes. Check out that recipe in a few weeks.
NEXT Week's recipe: Easy Potato Skins for a fun weeknight meal using the potato skins from this recipe.
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