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Ingredients

• Center sections from 10 Baked Potato Skins + scooped potatoes (See instructions below)
• 1 lb Diced Cooked bacon bits
• 1 Onion Diced finely (1 c)
• 3 stalks Finely Diced celery (about 1 c)
• 1 Bunch broccoli cut into florets (shocked) or 16 oz package of frozen florets (thawed)
• 1 qt whole milk
• 4-5 c chicken stock or water
• 2 T chicken base if using water (optional)
• 1 t Kosher or sea salt + as needed for potatoes
• 1 t Freshly Grated black pepper + as needed for potatoes
• 12 T butter (1 ½ sticks)
• ¾ c AP flour
• 1 c sour cream or Half and Half (optional)
• 1 lb Velveeta cheese diced into 1 inch cubes
• 3 T Freshly Chopped parsley
• 2 T Freshly Chopped green onions or Chopped chives (optional)
• Shredded colby or cheddar cheese to taste

Description

I Came Up With This Recipe After I Made Potato Skins For The AFC Championship Game. I Used Everything And The Kitchen Sink In It. It Is Rich A Little Goes A Long Way. Serve It With A Mixed Green Salad And Crusty Bread. Enjoy!

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