Pierce potatoes with fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3.
Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4.
Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
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By
jennmessina
