How to cook Outback baked potato recipe
A baked potato soup with butter, green onions, bacon, cheddar cheese
sour cream, and seasonings.
Outback baked potato recipe INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4
cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir
in flour; stir until smooth and bubbly. Gradually add milk, stirring
constantly, until sauce has thickened. Add potatoes and onions. Continue
to cook, stirring constantly, until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients;
stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Your Outback baked potato recipe is ready now
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