4 large baking potatoes
2/3 c. butter
2/3 c. all-purpose flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 onions (small), chopped and divided
12 slices bacon, cooked, chopped and divided
1 1/4 c. (5 oz.) shredded Cheddar cheese, divided
1 (8 oz.) carton sour cream

Wash potatoes and prick several times with fork; bake at 400°F for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly, until mix is thick and bubbly. Add potato pulp, salt, pepper, 2 tablespoons onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for thickness. Add remaining onion, bacon and cheese.