Creamy Baked Potato Soup

<p>Heat oven to 400F.&nbsp; Wash and dry potatoes.&nbsp; Wrap in aluminum foil and bake in the oven for approximately 1 hour.&nbsp; Remove and let cool.</p>
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<p>Fry bacon until crisp, drain, crumble.&nbsp; Set aside. Slice the white part of onions thinly to about halfway down.&nbsp; Set aside.</p>
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<p>Peel skins from potatoes and mash with a fork, leaving some chunks.&nbsp; Set aside.&nbsp; Melt butter in large soup pot.&nbsp; Gradually add flour, salt and pepper, stirring constantly.&nbsp; Cook for about 1 minute.&nbsp; Gradually add milk, stirring constantly until cream base thickens.&nbsp; Add more milk if a thinner soup is desired.&nbsp; Add potatoes, half of the crumbled bacon, diced green onions and one cup of the shredded cheese.&nbsp; Mix well.&nbsp; Add sour cream.&nbsp; Pour soup into bowls and top each with remaining bacon, green onions and cheese.&nbsp; Salt and pepper to taste.</p>