Mike’s Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
¾ teaspoon pepper
12 slices bacon – cooked and crumbled
1¼ cup cheddar cheese – shredded and divided
8 ounces sour cream

Wash, dry and prick potatoes with fork. Bake in 400º oven for 1 hour or until done (or in pressure cooker for half an hour). Let cool. Cut into half lengthwise and scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, bacon (reserve a few tablespoons) and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Sprinkle top with remaining green onions, bacon, and cheese.
If you want to make it lighter, cut the butter in half. Salt & pepper to taste.