Wash potatoes; prick several times with a fork. Bake at 400 degrees for a hour, or until done; cool.
Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup of cheese, 1/2 cup of bacon and 2 T green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon and green onions. Yield: 10 cups.