Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions chopped
12 slices bacon
1 1/4 cups shredded cheddar cheese
1 (80z) sour cream

Bake potatoes. Scoop out pulp and set aside. Melt butter in heavy pan over low heat; add flour, stirring until smooth. Cook 1 minute. Gradually add milk; cook over medium heat, stirring constantly until mixture is thick and bubbly. Add potato pulp, salt, pepper, 2 tbsp green onion, 1/2 cup bacon and 1 cup cheese. Cook until heated thoroughly, stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onion, bacon and cheese as toppers.