Baked Potato Soup

4 medium potatoes (2 lbs)
1/4 cups butter or margarine
2 Tbsp flour
3 cups milk
1 Tbsp instant chicken bouillon
Dash ground cayenne pepper
1/2 cup sour cream
1/2 cup finely shredded sharp cheddar cheese
1/3 cup thinly sliced green onion
1/4 cup real bacon bits
Freshly ground black pepper


Scrub potatoes; pierce with fork. Bake until tender (about an hour or so) OR microwave on high for 14-16 minutes, checking every few minutes; cover and let stand. Meanwhile, in large saucepan over medium-high heat, melt butter and whisk in flour. Cook, stirring constantly for 2 minutes or until bubbly. Slowly whisk in milk, bouillon, and cayenne pepper. Cook, stirring frequently, until thickened and bubbly, about 8 minutes. Cut potatoes into cubes (do not peel). Stir into saucepan; heat for 2-3 minutes until thickened. Ladle soup into serving bowls; top with remaining ingredients. Makes 4-6 servings.