4 med. Baking Potatoes, unpeeled
2 (14oz.) can Chicken Broth
2 cups Milk
6 slices Bacon, cooked and crumbled
2 cups shredded Cheddar Cheese
2-3 Green Onions, sliced
4 oz. Sour Cream
Wash potatoes. Pierce potatoes with a fork.
Microwave on high for 5 minutes. Cut potatoes into chunks.
Combine potatoes, broth, and milk in soup pot.
Cook on medium heat 10-15 minutes
Add cheese, sour cream, bacon and onions.
Cook on low heat one hour or until potatoes are fork tender.
