This is the last freezer meal recipe that I made for my dear friend. Unfortunately, I left it in my freezer. I told her it would be here for her when she returns home. I used these containers after reading good things about them.
You can bake the potatoes ahead of time, which is what I did. I had some soup left over after filling 2-32 ounce containers and had the opportunity to taste this one. I know it’s not soup season, but this is comfort food. Tasty comfort food.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) extra sharp cheddar cheese, shredded
1 tsp. salt
1/2 tsp. black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled
1. Preheat oven to 400 degrees. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large, heavy bottom pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and bacon, stirring until cheese melts. Remove from heat.
3. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Cool before freezing.
If serving immediately, reserve some of the cheese and all of the bacon to add to the soup after ladling it in bowls.