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4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1 1/4 cups (5 ounces) shredded Cheddar cheese,
1 (8-ounce) carton sour cream

Wash potatoes and prick several times with a fork; bake at 400 degrees
for 1 hour or until done. Let cool. Cut potatoes in half
lengthwise; scoop out pulp and set aside. Discard skins. Melt
butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk;
cook over medium-high heat, stirring constantly, until mixture is
thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons
green onions, 1/2 cup bacon, and 1 cup cheese. Cook until
thoroughly heated, and stir in sour cream. Add extra milk, if
necessary, for desired consistency. Serve with remaining green
onions, bacon, and cheese.

Yield: 10 cups.

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