How to make it

  • Preparation:
  • 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.

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