Light Baked Potato Soup

Directions

1. Heat oven to 450F degrees and bake the potatoes till fork tender (1 hour).
2. In a large bowl mix the cornstarch and skim lowfat milk till smooth. Pour into large pot and add in extra virgin olive oil. Stirring constantly, bring to a boil over medium heat. Whisk in salt and pepper. Keep stirring till the mix thickens. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and throw away the remainder. When lowfat milk mix is very warm, whisk in potato. Add in green onion sand potato peels. Whisk well, add in light lowfat sour cream. Heat thoroughly. Add in cheese a little at a time till all is melted in. Serve. Top with cooked Canadian bacon.
3. Serves 6.