Ingredients
- 6 ounces cream cheese (with garlic and herbs, softened)
- 1/2 cup sour cream
- 1/4 cup milk
- 8 slices (8 ounces) bacon (cooked and crumbled)
- 4 green onions (white and part of the green, finely chopped)
- 3 pounds potatoes (baked, 4 large)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounces cheese curds (white)
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Combine cream cheese, sour cream, and milk, and blend until smooth.
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Step 3: Stir in bacon and green onions.
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Step 4: Cut the potatoes carefully in half lengthwise.
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Step 5: Scoop out most of the pulp, but leave some attached to the shell. Set shells aside.
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Step 6: Stir potato pulp into the cream cheese mixture.
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Step 7: Place the potato shells in a baking dish.
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Step 8: Divide the cream cheese mixture among the potato shells.
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Step 9: Bake until heated through, about 10 minutes.
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Step 10: Meanwhile, melt butter over medium-high heat.
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Step 11: Whisk in flour and cook, whisking, until just browned.
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Step 12: Whisk in broth and Worcestershire sauce.
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Step 13: Bring to a boil, reduce heat to very low and simmer, stirring occasionally, until thickened.
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Step 14: Remove potatoes from oven.
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Step 15: Ladle a generous spoonful of gravy over each potato and top with the cheese curds.
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Step 16: Return to oven and bake until cheese is melted.
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Step 17: Serve remaining gravy on the side.
We hope you enjoy this recipe!
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