4 lg. baking potatoes
2/3 c. butter
2/3 c. all-purpose 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. (5 oz.) Cheddar cheese, shredded
1 (8 oz.) pkg. sour cream

Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins. Melt butter over low heat in large saucepan; add flour, stirring until smooth. Cook 1 minute, stir constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Add potato pulp, salt, pepper, 2 tablespoons green onions and 1 cup of cheese. Cook until heated then add sour cream. Add extra milk, if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Serves 8 - 10.