2 large baking potatoes (about 8 oz each) - we used about 6 russet potatoes
3 tablespoons thinkly sliced green onions
1/2 cup butter
1/2 cup flour
2 teaspoon snipped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American cheese (3 oz) - we used cheddar
3 tablespoons thinly sliced green onion
4 slices bacon, crisp-cooked, drained & crumbled
Scrub potatoes thoroughly with a brush; pat dry, Prick potatoes with a fork. Bake in a 425 degress oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise, gently scoop out each potato. Discard potato skins.
In a large saucepan cook 3 tablespoons green onions in the butter until tender; stir in flour, dill, salt and pepper. Add milk all at once and stir until thickened and bubbly. Cook and stir for 1 minute more. Add potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts.
Ladle into soup bowls and top with bacon crumbles, more cheese and onions.