Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until
tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat.
Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup
milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often.
Cook 1 minute. Remove from heat; stir in sour cream, salt, and
pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover
with a paper towel; microwave on HIGH for 4 minutes. Crumble
bacon. Discard potato skins. Coarsely mash potatoes into soup.
Top with cheese, green onions, and bacon.
