4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked & crumbled
cracked black pepper (optional)
Prep/cook time: About 1 hour
1.) Preheat oven to 400 degrees F
2.) Pierce potatoes with a fork; bake for 1 hour until tender. Cool. Peel potatoes; coarsely mash.
3.) Lightly spoon flour into dry measuring cups. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick & bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, & 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4.) Stir in sour cream & 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated ( do not boil). Ladle 1 1/2 teaspoons onions, & about 1 tablespoon bacon.