Baked Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 chopped green onions
12 slices bacon, fried and crumbled
1 1/4 cups cheddar cheese, shredded
8 ounces sour cream

Wash potatoes and prick several times with fork; bake at 400 degrees 1 hour or until done. Let cool.

Cut potatoes in half lengthwise, then scoop out pulp; set aside. Discard skins. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons of the green onions, 1/2 cup of the bacon and 1 cup of the cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick. Serve topped with remaining onion, bacon and cheese.

Makes 8 to 10 servings.
Per serving: 530 calories, 17 g protein, 40 g carbohydrate, 34 g fat, 90 mg cholesterol, 3 g fiber, 600 mg sodium.

Recipe by Julie Harbauer of Springfield