Baked Potato Soup

4 large potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
Salt & Pepper to taste
4 green onions, chopped
1 c. sour cream
2 c. bacon crumbled
5 oz. cheddar cheese, grated (use half in soup and half to garnish


Bake potatoes until tender (about 90 minutes @350). Let potatoes cool a little, then cut each potato in half and scoop out insides. Chop up half of the skins, throw out remaining half of skins. Set aside potato meat and skins. In a large saucepan, melt butter. Blend in flour with whisk. Cook a minute or two. Gradually add milk, salt, and pepper. Whisk potato meat into hot white sauce. Add chopped onions and chopped skins. Stir in sour cream and heat through. Add half of your grated cheese and stir until melted. Garnish with cheddar cheese and crumbled bacon. ENJOY!