Cheeseburger Potato Soup

• 6 baking potatoes
• 1 lb. of extra lean ground beef
• 2/3 c. butter or margarine
• 6 c. milk
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 c (6 oz.) shredded Cheddar cheese, divided
• 12 sliced bacon, cooked, crumbled and divided
• 4 green onion, chopped and divided
• 1 (8 oz.) carton sour cream (optional)

1. Wash potatoes; prick several times with a fork.
2. Microwave them with a wet paper towel covering the potatoes on high for 6-8 minutes.
3. The potatoes should be soft, ready to eat.
4. Let them cool enough to handle.
5. Cut in half lengthwise; scoop out pulp and reserve.
6. Discard shells.
7. Brown ground beef until done.
8. Drain any grease from the meat.
9. Set aside when done.
10. Meat will be added later.
11. Melt butter in a large kettle over low heat; add flour, stirring until smooth.
12. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
13. Stir in potato, ground beef, salt, pepper, 1 cup of cheese, 2 tablespoons of green onion and 1/2 cup of bacon.
14. Cook until heated (do not boil).
15. Stir in sour cream if desired; cook until heated (do not boil).
16. Sprinkle with remaining cheese, bacon and green onions.

baking potatoes, extra lean ground beef, butter, milk, salt, pepper, cheddar cheese, bacon, green onion, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20115 (may not work)