Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Baked potatoes |
| 1 medium | Chopped onion |
| 1 tablespoon | Chopped green onion |
| 2 teaspoons | Butter |
| 3 cups | Chicken stock |
| \N \N | Salt and pepper to taste |
| 1 cup | Half and half |
| \N \N | Sour cream |
| \N \N | Shredded cheedar cheese |
| \N \N | Minced green onions |
| \N \N | Parsley |
Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. GArnish bowl with sour cream, and green onions or parsley.