4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese -- (4 oz), divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions -- divided
6 bacon slices -- cooked and crumbled

Preheat oven to 400.

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubble (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thouroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Misc Poster Notes: Some who reviewed this said it was bland. Suggestions included adding chipotle powder or cayenne pepper. Others suggested adding some granulated chicken broth or starter base to the milk/flour mixture. Others said they used 1% or 2% milk with no problems. TerryTX said she used 5 cups 1% milk and 1 cup lowfat buttermilk.

Stacy's Notes - Made October 2003. Really good! I used 2 1/2 pounds of russet potatoes and cooked them in my West Bend for 2 hours. Cooled and coarsely chopped with skins on. Used 6 cups 2% milk, 6 slices full fat bacon, and regular sharp cheddar cheese. Also, I added about 1 1/2 T butter to the flour mixture. And I added about 2 teaspoons chicken bouillon mixture (Wyler's Shakers) to the flour mixture as well. Added ground chipotle powder, twice, a couple of good pinches each time. Added more salt and ground pepper to taste. Used low fat sour cream. Made Blarney Stone bread to go with it. This made a lot for the two of us - next time, try halving it for us.