Preheat oven to 400° .
Rinse and dry potatoes, wrap potatoes individually in aluminum foil and bake for 1 hour and 15 minutes.
Remove from oven, unwrap, and slice in half.
Scoop potatoes out of the skins into a medium bowl, discarding skins.

In a large pot, melt butter over medium-low heat.
Add flour, stirring constantly with a whisk until flour is dissolved.
Cook for about 3 minutes stirring constantly.
Raise heat to medium; add milk 2 cups at a time, stirring constantly.
Cook for about 15 minutes until thick.
Reduce heat to medium-low and add potatoes, dry seasonings, 2 tbsp. green onions and 1/2 cups shredded cheddar cheese.
Crumble bacon and add to soup, reserving 1 tbsp.
Mix until well blended.
Stir in sour cream.

Serve using remaining green onions, cheese and bacon as garnish.
Serves 8 as an appetizer