Wash potatoes and prick several times with fork; bake at 400° for 1 hour or
until done. Let cool. Cut potatoes in half lengthwise, then scoop out
pulp; set aside. Discard skins. Melt butter in a heavy saucepan over
low heat; add flour, stirring until smooth. Cook for one minute, stirring
constantly. Gradually add milk; cook over medium heat, stirring constantly,
until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1
cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra
milk, if too thick. Serve topped with remaining onion,
bacon, and cheese.