2 large baking potatoes
3 tbsp. thinly sliced green onions
1/3 c. butter
1/3 c. all-purpose flour
2 tsp. fresh dill or 1/4 tsp. dried dill
1/4 tsp. salt
1/4 tsp. pepper
4 c. milk
4 oz. Velveeta cheese, cut into chunks

Scrub and bake potatoes. Cut in half and scoop out pulp. Discard skins.

In a large saucepan, cook 3 tablespoons green onions in butter until tender. Add flour, salt, pepper and dill. Add milk at once. Cook and stir constantly until thick and bubbly. Cook and stir 1 more minute. Add potato pulp and Velveeta, stirring until cheese melts.

Serve garnished with chopped green onions, grated Cheddar cheese and crisp, crumbled bacon.