Prick potatoes with a fork or knife. Bake in 400F oven for 1 hour or till potatoes are cooked through and soft inside; cool (I refrigeratored them for several days at this point).

Remove skins and cut potatoes into chunks; set aside.

In 2 or 3-quart heavy pot, saute the onions in butter over medium heat till transparent.

Add the Neufchatel cheese and stir until melted. Add the flour, salt and pepper.

Gradually add the chicken broth stirring continuously to make the mixture smooth.

Add potatoes, corn, parsley, and red pepper flakes. Stir, cover, reduce heat to low and simmer for 10-15 minutes to blend flavors.

Add half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil.