Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scrub potatoes thoroughly with a brush. pat dry. pinch potatoes with a fork. bake at 425 for 40 to 60 minutes or until tender (for best results, do not use foil on the outside but rub butter on the outside of potatoes). let potatoes cool and cut in half lengthwise. gently scoop out each potato. discard skins (or eat them or make potato skins on the side). in a large saucepan cook 3 tablespoons green onion in butter until tender. stir in flour, salt, and pepper. add milk all at once. cook and stir until thickened and bubbly. cook and stir for 1 minute more. add the potato pulp and 1/2 cup of the shredded cheese. stir until cheese melts. ladle into bowls. garnish each serving with the remaining shredded cheese, green onions, and bacon.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.