Loaded Baked Potato Soup

4 large baking potatoes                                          ½ tsp. pepper

2/3 cup butter                                                           4 gr. onions, chopped (optional)

2/3 cup all purpose flour                                          1 jar Hormel Bacon Bits (omit for vegetarian)

6 cups milk (I use whole milk)                                 1 ¼ c. shredded cheddar cheese

3/4 tsp. salt ( I add a little more)                            

Wash potatoes and prick with fork; bake at 400 degrees for 1 hour or until

done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp and set

aside. Discard skins. Melt butter in heavy saucepan over low heat; add flour,

stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk,

 cook over medium heat, 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.

*** Can cut butter to 1/3 c. and will not miss it.  ***