Bake potatoes for 1 hour in a 400 degree oven. Dice potatoes leaving the part of the skins on, if you do not like the skins remove before dicing. Melt butter in a large skillet over medium low heat. Stir in flour to make a roux. Cook for about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added, continue stirring until mixture becomes thick. Add potatoes, green onions, salt and pepper to taste, bacon and cheese. Stir well and continue to heat for about 15-20 minutes, allowing the flavors to blend. Stir well, mix in sour cream until well blended with the soup. Serve immediately.