Bake potatoes at 400 degrees for one hour, until tender. Cut potatoes lengthwise; scoop out pulp and set aside. Melt butter in a large pot over low heat. Add flour, stirring constantly until smooth, about one minute. Gradually add milk, stirring constantly until thick and bubbly. Stir in potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and one cup cheese. Cook until heated through, about 5 minutes. Stir in sour cream. Garnish with remaining green onion, bacon and cheese.
Tip: When preparing soups that contain dairy products, easy does it! Cook them slowly over low heat…high heat causes milk and cream to curdle and separate.
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