Wash potatoes and prick several times with fork. Bake 1 hour or
until done. Let cool.
Cut potatoes in half lengthwise. Scoop out pulp and set aside.
Discard skins.
Melt butter in heavy saucepan over low heat. Add flour, stirring
until smooth. Cook 1 minute, stirring constantly.
Gradually add milk to mixture. Cook over medium heat until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup
bacon and 1 cup cheese.
Cook until thoroughly heated; stir in sour cream. Add extra milk if necessary, for desired consistency. Garnish with remaining green
onions, bacon and cheese.
