Categories: Vegetables, Microwave, Soups/stews 
      Yield: 6 servings 
  
      8 oz Baked potatoes                      1 c  Half and half 
      1 md Chopped onion                            Sour cream 
      1 tb Chopped green onion                      Shredded cheedar cheese 
      2 ts Butter                                   Minced green onions 
      3 c  Chicken stock                            Parsley 
           Salt and pepper to taste        
  
       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.