Baked Potato Soup

2 Large Baking Potatoes (8 oz. each)
3 Tbsp. Thinly Sliced Green Onions
1/3 Cup Margarine or Butter
1/3 Cup All-Purpose Flour
1/4 teas. Watkins Dill
1/4 teas. Salt
1/4 teas. Watkins Black Pepper
4 Cups Milk
3/4 Cup Shredded Cheddar Cheese (3 Oz.)
3 Tbsp. thinly Sliced Green Onion
4 Slices Bacon (crisp-cooked, drained and crumbled)

Scrub potatoes thoroughly with a brush; Pat dry. Prick potatoes with a fork. Bake in 425 degree oven for 40 to 60 minutes or till tender. let cool. cut potatoes in half lengthwise; Gently scoop out each potato. Discard potato skin. In a large saucepan cook 3 tablespoons green onions in margarine or butter till tender; Stir in flour, dill, salt and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add potato pulp and 1/2 cup of the shredded cheese; Stir till melts. Garnish each serving with remaining shredded cheese,3 tablespoons green onions, and bacon. Makes 6 side-dish servings.

Nutritional Information:
Calories-324, Total fat-20g, Carbohydrates-25g

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