4 large russet potatoes, baked and slightly cooled
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 chopped green onions, divided
12 slices of bacon, fried and crumbled, divided
1 1/4 cup shredded cheddar cheese, divided
8 ounces sour cream

Cut potatoes in half and scoop pulp out. Set aside. Melt butter on low heat. Stir in flour for one minute. Slowly add milk. Cook on medium heat until thick and bubbly. Add potato pulp, salt, pepper, half of the green onions, half of the bacon and 1 cup of cheese. Cook until heated. Stir in sour cream. Add more milk if it seems too thick. Top with remaining onion, bacon and cheese.