2 8-oz. potatoes, baked
1 medium onion, chopped
2 Tbs. chopped green onion
2 Tbs. butter
3 c. chicken stock
Salt & pepper to taste .
Pinch grated nutmeg
1 c. half & half
Sour cream, shredded sharp cheddar cheese & minced green onion or parsley for garnish
Peel potatoes. Reserve skins for turning into loaded potato skins, if desired. Reserve pulp. In a 2 quart saucepan, saute onions in butter over medium-low heat until soft, about 8 minutes. Add chicken stock, salt & pepper to taste, nutmeg & potato pulp. Stir to blend. Transfer to bowl of a food processor fitted with a steel blade & process until desired consistency. Return puree to saucepan & stir in half & half. Heat to serving temperature. Garnish bowls with sour cream, cheese & onions. Serves 4-6.
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