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1
Preheat the oven to 400F.
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2
Wash the potatoes and prick them several times with a fork.
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3
Wrap them individually in foil, and bake them for 1 hour, or until they are soft when squeezed (see Note).
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4
Let the potatoes cool slightly.
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5
While the potatoes bake, cook the bacon in a small skillet, in a microwave, or on an indoor grill until crisp.
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6
Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces.
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7
Set aside.
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8
In a large, heavy saucepan, melt the butter over low heat.
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9
Add the flour, stirring constantly for 1 minute until smooth.
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10
Gradually whisk in the milk and cook over medium heat, stirring constantly, for 5 to 10 minutes, until the mixture is thick and bubbling.
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11
Cut the potatoes in half lengthwise, and scoop the flesh into the thickened milk mixture.
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12
Add the salt, pepper, green onions, reserved bacon, and Cheddar.
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13
Cook over low heat just until heated through.
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14
Stir in the sour cream and serve.
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15
For a pretty presentation, top individual bowls of soup with a sprinkling of shredded cheese, crumbled bacon, and chopped green onions.
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16
Wrapping the potatoes in foil before baking makes them cook faster.
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17
To shorten the preparation time even more, peel the potatoes, cut them into 1-inch cubes, and cook them in a pressure cooker for 5 minutes.
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18
Leftover baked potatoes may also be used for this recipe.
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19
Peel and mash them coarsely before adding to the milk mixture.
