Dan's Baked Potato Soup

4 large Russett Potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1/2 tablespoon salt
1 teaspoon ground black pepper
4 green onions (sliced including the green)
8 slices crisp fried bacon
1 cup grated cheddar cheese
8 ozs sour cream

Thoroughly wash the potatoes and bake by the following method. Pre-heat
oven to 450F. Place the potatoes on a rack in the center of the oven and
cook for 30 minutes. Remove the potatoes and reduce oven heat to 350F.
Poke holes in the potato skin on both sides of the potatoes and return
them to the oven rack. Cook for 30 more minutes. Remove, wrap in tin foil
and let cool. Remove the tin foil and cut each potato in half, lengthwise
and scoop out the pulp and discard the skins. Melt the butter in a heavy
saucepan over low heat. Add the flour, stirring until smooth. Cook 1
minute, stirring constantly until mixture has thickened and is bubbly. Add
potato pulp, salt, pepper, 2 tablespoons of sliced green onion, half of
the bacon and the cheese. Cook until thoroughly heated. Mix in sour 1/2 of
the sour cream. Add extra milk if necessary for desired consistency. Serve
immedialtey in warm bowls, adding the garnish of the remaining green
onion, bacon, cheese and a dollop of sour cream
for each bowl.

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