Ingredients:<\/p>\n
4 large baking potatoes
\n10 slices bacon
\n1 cup yellow onion
\n2 sticks butter
\n2\/3 cup all-purpose flour
\n6 cups milk
\n1 \u00bd teaspoons salt
\n1 teaspoon pepper
\n\u00bd teaspoon Creole Seasoning
\n8 ounces Cheddar cheese, shredded
\n\u00bc cup parsley
\n1 \u00bd teaspoons granulated garlic
\n1 \u00bd teaspoons dried basil
\n8 ounces sour cream<\/p>\n
<\/p>\n
Directions:<\/p>\n
<\/p>\n
Wash the potatoes and prick them several times with fork.<\/p>\n
Place baking potatoes on microwave safe plate. Cook\u00a0 potatoes in microwave until they are soft when squeezed. <\/strong>Let potatoes cool slightly.<\/p>\n While the potatoes are cooking. Cook the bacon in a small skillet or on an indoor grill until crisp.<\/p>\n Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces and set aside.<\/p>\n Reserve bacon drippings for use later. While bacon is cooking cut the potatoes in half lengthwise and scoop flesh into a\u00a0 medium bowl.<\/p>\n Lightly coat the bottom of the pot with bacon drippings then cook onions over medium-high heat until transparent, about 3 minutes.<\/p>\n In a stock pot, melt the butter over low heat. Add the flour stirring constantly for 1 minute until smooth.<\/p>\n Gradually whisk in the milk and cook over medium heat, stirring constantly, for 5 to 10 minutes, until the mixture is thick and bubbling.<\/p>\n Add potatoes flesh into the thickened milk mixture. Add the salt, pepper, reserved bacon, parsley, granulated garlic, basil and Cheddar.<\/p>\n Cook over low heat until heated through. Stir in the sour cream and serve.<\/p>\n <\/p>\n Notes: You may double this recipe.\u00a0<\/strong><\/p>\n You may also cook a couple days ahead.<\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bd teaspoons salt 1 teaspoon pepper \u00bd teaspoon Creole Seasoning 8 ounces… <\/p>\n