Prick the potatoes with a fork and bake in a 400°F oven until done. Remove from the oven and let cool. Cut each potato in half lengthwise. Scoop out and reserve the pulp. Use the skins for something else, such as stuffed potato skins.

Melt the butter in a heavy saucepan over low heat. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.

Add the potato pulp, salt, black pepper, white pepper, 2 tablespoons of green onions, half of the bacon, and 1 cup of cheese. Cook until heated through. Add the sour cream and stir to incorporate. If necessary, add some extra milk to achieve your desired consistency.

Serve topped with the remaining green onions, bacon, and cheese.