Bake the potatoes until tender.

Cool them and then split them in half and scoop out the pulp.

In a large pot, melt the butter.

Stir in the flour and cook for a minute.

Gradually add the milk.

Cook over medium heat until it’s bubbly.

Don’t let it boil and stir it often.

Add the potato pulp, ½ cup cheese, bacon, green onions, and salt & pepper to taste.

Heat the soup, but don’t let it boil.

You may need to add a bit more milk if it seems to thick.

Serve it with the remaining cheese and bacon.