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.) grated Cheddar cheese, divided
1 (8 oz.) carton sour cream

Wash the potatoes and prick with fork several times. Bake in a 400 degree oven for 1 hour, or until done. Cool. Cut potatoes in half lengthwise; then scoop out pulp and set aside. Discard potato skins.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining cheese, onion, and bacon.