Baked Potato Soup

Scrub potatoes well and prick with a fork several times. Bake in a 400-degree oven for 1 hour or until done. Let cool a bit. While potatoes are cooking, chop your onions, cook your bacon, and grate your cheese.

Cut potatoes open, scoop out pulp and set aside. Discard skins.

Melt butter in a large stockpot over low heat; add flour and whisk together until smooth. Continue cooking over low heat for about a minute or so, stirring constantly. Gradually add milk, cook and stir constantly over medium to medium-low heat until mixture is thickened and bubbly. On my stove, this is usually 15-20 minutes. DO NOT cook over high heat to get it done sooner, this step needs to go slowly.

Add the potatoes, salt, pepper, half of the chopped green onion, 1/2 cup of the crumbled bacon, and 1 cup of the shredded cheese. Cook until thoroughly heated; stir in the sour cream. Taste, adjust seasonings, if needed, and thin with a little milk if it is too thick for your taste.

Serve topped with remaining onion, bacon, and cheese. Swoon, then go back for seconds.