5 lb. baked potatoes
1 c. butter
1 c. flour
3 c. milk
2 cans chicken broth
pinch ground pepper

Rub potatoes with oil and bake. Cool. Refrigerate overnight. Cut in half and scoop out chunks. Freeze potato skins to use later (brown and garnish for appetizers).

In Dutch oven, melt butter until brown. Add flour. Stir until smooth. Add milk. Stir until thick. Add potato chunks; thin to desired consistency with broth. Season with pepper. Garnish with grated cheese, sour cream, crumbled bacon and green onions.