4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1 1/4 c. shredded Cheddar cheese
1 (8 oz.) carton sour cream

Wash potatoes; prick several times with a fork and bake at 400°F for 1 hour. Let cool. Cut in half and scoop out pulp. Melt butter over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; stir until thick and bubbly. Add potatoes, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until heated through. Stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining onion, bacon and cheese.

Serves 10 cups.