Ingredients:
4 large baking potatoes
10 slices bacon
1 cup yellow onion
2 sticks butter
2/3 cup all-purpose flour
6 cups milk
1 ½ teaspoons salt
1 teaspoon pepper
½ teaspoon Creole Seasoning
8 ounces Cheddar cheese, shredded
¼ cup parsley
1 ½ teaspoons granulated garlic
1 ½ teaspoons dried basil
8 ounces sour cream
Directions:
Wash the potatoes and prick them several times with fork.
Place baking potatoes on microwave safe plate. Cook potatoes in microwave until they are soft when squeezed. Let potatoes cool slightly.
While the potatoes are cooking. Cook the bacon in a small skillet or on an indoor grill until crisp.
Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces and set aside.
Reserve bacon drippings for use later. While bacon is cooking cut the potatoes in half lengthwise and scoop flesh into a medium bowl.
Lightly coat the bottom of the pot with bacon drippings then cook onions over medium-high heat until transparent, about 3 minutes.
In a stock pot, melt the butter over low heat. Add the flour stirring constantly for 1 minute until smooth.
Gradually whisk in the milk and cook over medium heat, stirring constantly, for 5 to 10 minutes, until the mixture is thick and bubbling.
Add potatoes flesh into the thickened milk mixture. Add the salt, pepper, reserved bacon, parsley, granulated garlic, basil and Cheddar.
Cook over low heat until heated through. Stir in the sour cream and serve.
Notes: You may double this recipe.
You may also cook a couple days ahead.
