|
1. Preheat oven to 350 F.
2. Wrap potatoes in foil. Bake potatoes 1 hour.
3. Remove potatoes from oven.
4. Add water to stockpot. Heat over medium heat.
5. Add butter to skillet. Sauté celery 2 minutes. Spoon celery and butter into stockpot.
6. Slice potatoes down the center and scoop the pulp out of each potato and add to stockpot.
7. Stir in milk, sour cream, crumbled bacon, green onions, 1-cup shredded cheese, chopped fresh parsley, coarse salt, and fresh ground black pepper.
8. Reduce heat to low.
9. Simmer 15 minutes.
To Serve:
1. Serve in individual bowls.
2. Sprinkle with shredded cheese.
3. Top with chives, crumbled bacon, and sour cream.
|
