6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 gluten free bouillon cubes (I use Better than Bouillon)
Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled
- Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
- In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
- To serve, ladle into bowls and serve with extra cheese, green onions and bacon.
This makes a LOT, so I typically scale down the recipe.