Adillo303
*****
This recipe makes enough for two big 'uns.
2 Large Russet potatoes
1/2# Bacon
About 2 cups shredded cheddar cheese
1 1/2 cup milk.
4 Tbsp flour
4 Tbsp Butter
About 10 Broccoli Florettes
Sour Cream
Parsley for garnish
Wash two large russet potatoes. I put them in the microwave for 5 minutes while the oven was heating to 375. This gives them a head start. Put them in the oven when it comes up to temp.
With the Bacon laying on your board, just like it came out of the pack, make 1/4" slices across the strips of bacon. Brown the bacon, remove from the pan and put in a strainer to let the grease drain.
Put the butter in a 2 Qt Saucepan and melt on low heat. When the butter melts, add the flout a little at a time. Cook the Rioux a few minutes. Don't let it burn, cook it gently.
Add the milk, using a whisk mix it all thoroughly. Bring up the heat gently and keep stirring. It should get nice and thick. When it thickens, add the cheese a little at a time, dump in the bacon, take the stems off the broccoli and add just the folurettes. Remove from the heat.
Tale a potato, make sure it is cooked till it gives a bit when you squeeze it. Lay it on the cutting board and open the top remove the top piece of the skin, hollow out the potato into a bowl, Ass a generous amount of the sauce and mix it up. Put this back in the potato and a little on each side. Put a dollup of sour cream on top and a little parsley for garnish.
2 Large Russet potatoes
1/2# Bacon
About 2 cups shredded cheddar cheese
1 1/2 cup milk.
4 Tbsp flour
4 Tbsp Butter
About 10 Broccoli Florettes
Sour Cream
Parsley for garnish
Wash two large russet potatoes. I put them in the microwave for 5 minutes while the oven was heating to 375. This gives them a head start. Put them in the oven when it comes up to temp.
With the Bacon laying on your board, just like it came out of the pack, make 1/4" slices across the strips of bacon. Brown the bacon, remove from the pan and put in a strainer to let the grease drain.
Put the butter in a 2 Qt Saucepan and melt on low heat. When the butter melts, add the flout a little at a time. Cook the Rioux a few minutes. Don't let it burn, cook it gently.
Add the milk, using a whisk mix it all thoroughly. Bring up the heat gently and keep stirring. It should get nice and thick. When it thickens, add the cheese a little at a time, dump in the bacon, take the stems off the broccoli and add just the folurettes. Remove from the heat.
Tale a potato, make sure it is cooked till it gives a bit when you squeeze it. Lay it on the cutting board and open the top remove the top piece of the skin, hollow out the potato into a bowl, Ass a generous amount of the sauce and mix it up. Put this back in the potato and a little on each side. Put a dollup of sour cream on top and a little parsley for garnish.
. That looks delicious.
