Makes 6 Servings.
8 - Red potatoes
2 tsp - Extra virgin olive oil
1/2 cup - Onion (walla walla), chopped
2/3 cup - All-purpose flour
6 cups - 1% milk
1 cup - Sour cream
1 tsp - Salt
1 tsp - Freshly ground black pepper
6 bacon slices, cooked and crumbled
1 1/2 cup - Sharp cheese, shredded
2 Tbsp - Butter or margarine
Dash of parsley
2 tsp - Extra virgin olive oil
1/2 cup - Onion (walla walla), chopped
2/3 cup - All-purpose flour
6 cups - 1% milk
1 cup - Sour cream
1 tsp - Salt
1 tsp - Freshly ground black pepper
6 bacon slices, cooked and crumbled
1 1/2 cup - Sharp cheese, shredded
2 Tbsp - Butter or margarine
Dash of parsley
Preheat oven to 400 degrees.
1. Peel the potatoes leaving some skin. Pierce potatoes with a fork then bake for 1 hour or until tender. Cool then coarsely mash.
2. While potatoes cook, heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Set aside.
3. In a pan over medium heat add your flour and gradually add your milk; stirring until blended. Bring to a boil; stir often. Cook until it becomes thick and bubbly then add the mashed potatoes, onions, salt, pepper, parsley, and 1 cup cheese; stir until cheese melts then remove from heat.
3. Stir in sour cream and butter and cook over low heat for 10 minutes. Garnish with remaining cheese and bacon.
1. Peel the potatoes leaving some skin. Pierce potatoes with a fork then bake for 1 hour or until tender. Cool then coarsely mash.
2. While potatoes cook, heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Set aside.
3. In a pan over medium heat add your flour and gradually add your milk; stirring until blended. Bring to a boil; stir often. Cook until it becomes thick and bubbly then add the mashed potatoes, onions, salt, pepper, parsley, and 1 cup cheese; stir until cheese melts then remove from heat.
3. Stir in sour cream and butter and cook over low heat for 10 minutes. Garnish with remaining cheese and bacon.
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