Bake 4 large baking potatoes
Allow to cool
Peel and remove pulp
Cut large pieces into chunks
Melt 2/3 c. butter in heavy saucepan over low heat.
Add 2/3 c. flour
Stir until smooth, cook 1 minute, stir constantly
Gradually add 6 c. milk
Cook over low heat stirring constantly, til thick and bubbly.
Add potato and all pulp.
Add 3/4 t salt
1/2 t pepper
2 or 4 green onions (chopped)
1/2 c. cooked crumbled bacon (if desired)
1 c. shredded cheese
Cook until thoroughly heated. Stir in 8 oz sour cream.
Serve with extra chopped green onions, additional bacon crumbles, and extra cheese.
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