Recipe #155.

                                                    Stuffed Baked Potato Soup

6 Large Potatoes; baked until about half done.

1 Small Onion; chopped.

Water to cover.

1 Can Evaporated Milk.

Grated Cheddar Cheese.

Sour Cream.

4-6 Strips of Bacon.; cooked crisp and broke into small pieces.

Score and scoop the inside out of the Baked Potatoes and put it into the Crock-Pot.

Add in the Onion and Water.

Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Add in the Evaporated Milk during the last hour of cooking time.

Serve in a bowl topped with Sour Cream, Cheese and Bacon.