If you prefer a lightened version, use 2 cups of vegetable or chicken broth and 2 cups of milk instead of 4 cups of milk.

Although potatoes are already providing carbohydrates in this meal, serve it with bread so you can sop up every drop.

Ingredients

• 2 large baking potatoes (about 8 ounces each)
• 6 tablespoons thinly sliced green onion (3)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups milk
• 1-1/4 cups shredded American cheese (5 ounces)
• 4 slices bacon, crisp-cooked, drained, and crumbled

Directions

• Note – Sometimes I use 1 cup whipping cream, some onion for flavor. directions 

1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins. 
2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts. 
3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon. 4. Makes 5 to 6 servings (5 1/2 cups)