4 LARGE BAKING POTATOES
2/3 C. ALL-PURPOSE FLOUR
3/4 tsp. SALT
4 GREEN ONIONS, CHOPPED & DIVIDED
1 1/4 C. SHREDDED CHEDDAR CHEESE, DIVIDED
2/3 C. BUTTER
6 C. MILK
1/2 tsp. PEPPER
12 SLICES BACON, COOKED, CRUMBLED & DIVIDED
1 (8OZ) SOUR CREAM

WASH POTATOES AND PRICK SEVERAL TIMES WITH A FORK; BAKE AT 400 FOR 1 HOUR OR UNTIL DONE. LET COOL. CUT POTATOES IN HALF LENGTHWISE, THEN SCOOP OUT PULP.

MELT BUTTER IN A HEAVY SAUCEPAN OVER LOW HEAT; ADD FLOUR, STIRRING UNTIL SMOOTH. COOK FOR 1 MINUTE, STIRRING CONSTANTLY. GRADUALLY ADD MILK. COOK OVER MEDIUM HEAR, 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. STIR IN SOUR CREAM. ADD EXTRA MILK, IF NECESSARY, FOR DESIRED THICKNESS. SERVE WITH REMAINING ONION, BACON AND CHEESE. MAKES 10 CUPS.

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