BAKED POTATO SOUP

4 large baking potatoes - bake
2/3 c. butter or margarine
2/3 c. flour
6 c. milk
3/4 t. salt
1/2 t. pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
1 1/4 c. (5 oz.) shredded cheddar cheese
1 8 0z. carton sour cream

Wash potatoes and prick several times, bake @ 400 for 1 hour and let cool.
Cut in half lengthwise.  Scoop out pulp and set aside.  Discard skins.
Melt butter in heavy saucepan over low heat, add flour stirring constantly. 
Add milk slowly.  Cook over med. heat stirring constantly until mixture is 
thick and bubbly.
Add potato pulp, salt, pepper, 2 T. green onion, 1/2 bacon, 1 c. cheese. 
Cook until heated through.  Stir in sour cream.  Add extra milk. 
Served topped with remaining green onions, bacon and cheese.

Contributed by:  Jessie Waterman