Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
When potato is cool, cut into 1/2-inch cubes.
Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
Recipe courtesy of Sandra Lee, 2007