1
: Prick potato skins with fork. In microwave oven, bake potatoes on High (100%) for 10-12 minutes, turning once, or until potatoes are tender. Cool. Cut potatoes in half lengthwise. With spoon, scoop out potato (discard skins) and coarsely mash potato with fork. Set aside.
2
: In a large saucepan, melt butter over medium heat. Sauté onion about 3 minutes. Stir in flour, heat about 1 minute. Pour in chicken broth; bring to boil, stirring frequently.
3
: Add evaporated milk, potatoes, salt and pepper; heat through, about 5 minutes, stirring often. Remove from heat; stir in cheese until melted.
4
: Garnish: Serve in bowls and sprinkle with parsley and cheese.