- 4 large baked potatoes
- 1 cup broccoli, chopped
- 1/2 cup carrots, chopped
- 1/2 cup red cabbage, shredded
- 2 green onions, chopped
- 4 slices cooked bacon, crumbled
- 2 tbsp butter
- 1/4 cup flour
- 1/4 tsp salt
- 1 1/2 cups milk
- 1/2 cup blue cheese, crumbled
- Dash of pepper
Bake potatoes for 1 hour in a 350 degree oven.
Melt butter in a saucepan; stir in flour. Slowly add the milk. Cook and stir over medium heat until thick and bubbly. Add blue cheese and simmer until melted. Salt and pepper to taste. Steam broccoli, carrots and cabbage for 5 to 10 minutes, or until vegetables are tender. Split potato and fluff. Stuff the potatoes with the vegetables and drizzle with cheese sauce. Top with onions and bacon.