4 lg. potatoes
1 stick butter
3/4 c. flour
1 1/2 qt. milk
4 green onions, chopped
1 c. sour cream
3/4 c. crisp, cooked, well drained and crumbled bacon bits
8 oz. shredded cheddar

Heat oven to 350 degrees. Bake potatoes until fork tender (or bake in microwave save time). Melt butter in large saucepan or Dutch oven, add milk, then add flour slowly (to avoid lumping), whisk constantly.

Whisk in salt and pepper and simmer over low heat, stir constantly. Cut potatoes in half, scoop out meat and set aside. Chop half of skins discard rest. When milk is very hot, whisk in potatoes. Add onion and potato skins. Whisk well and add remaining ingredients. Reserve small amount of onion and bacon to garnish top of soup when ready to serve.