Loaded Baked Potato Soup

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4 lrg Baking potatoes
2/3 c. Butter or possibly margarine
2/3 c. Flour
6 c. Lowfat milk
3/4 tsp Salt
1/2 tsp Black pepper
1/2 tsp White pepper
4 x Green onions, minced and divided
12 slc Bacon, cooked and crumbled
1 1/4 c. Cheddar cheese, shredded and divided
8 ounce Lowfat sour cream
Directions
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or possibly till done. Let cold. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Heat butter in heavy saucepan over low heat; add in flour, stirring till smooth.
Cook 1 minute, stirring constantly. Gradually add in lowfat milk, cook over medium heat, stirring constantly till mix is thickened and bubbly. Add in potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 c. cheese.
Cook till thoroughly heated. Stir in lowfat sour cream. Add in extra lowfat milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.