Baked Potato Soup



  1. Preheat oven to 425 F.
  2. Scrub potatoes with a vegetable brush.
  3. Pat dry.
  4. Prick several times with a fork.
  5. Bake for 40 to 60 minutes.
  6. Let cool.
  7. Cut potatoes in half lengthwise.
  8. Gently scoop out pulp, breaking up any large pieces.
  9. Discard potato skins.
  10. In a large saucepan melt butter over medium heat.
  11. Add half of the green onion and cook and stir until tender.
  12. Stir in flour, dill, salt, and pepper.
  13. Add milk all at once and cook and stir for 12 to 15 minutes.
  14. Add the potato pulp and 1 cup of the cheese.
  15. Stir until cheese is melted.
  16. Top each serving with remaining cheese, remaining green onion, and bacon.