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, 1 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.