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© Meredith Corporation. All rights reserved. Used with permission.
(5 1/2 cups)
Preheat oven to 425°F. Scrub potatoes; pat dry. Prick potatoes with a fork. Bake for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise; scoop out flesh. Break up any large pieces of potato. Discard potato skins.
Heat butter in a large saucepan over medium heat. Add 3 tablespoons green onions; sauté until tender. Stir in flour, dill (or chives), salt and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup cheese; stir until cheese melts.
Top each serving with some of the remaining 1/4 cup cheese, 3 tablespoons green onion and bacon.