Baked Potato Soup

4 Idaho baking potatoes (approx. 4 cups of baked potato pulp—if you are using regular Idaho potatoes you may only need 2!)
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
4 green onions-chopped and divided
12 slice bacon-cooked and crumbled and divided
1¼ cups cheddar cheese-shredded and divided
8 ounces sour cream

Wash, dry and bake potatoes in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop our pulp. Set aside. Melt butter in heavy saucepan over low heat; add flour, stirring constantly 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 peppers, 2 tablespoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onion, bacon and cheese.