Instructions: 1. Wash and bake the potatoes. I do them in my convection over for 20 minutes at 350, prick them once to release steam and cook for another 20 minutes. Put in fridge to cool.

2. Heat butter in large pan and add garlic and sweet onions and cook until translucent. About 5 minutes. Add flour and stir. Cook for about a minute.

3. Add stock and cream. Bring back to a boil. Add apricot brandy, crumbled bacon, cheese and green onions. When warm, serve.

I serve with fresh Rosemary foccacia and a Gewurztraminer wine (prefer Fetzer).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.