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1. Wash and poke holes in potatoes, then bake at 400°F for about an hour until tender.
2. In a soup pot, melt butter over medium heat and whisk in flour to make a roux.
3. Slowly whisk in milk until smooth and thickened.
4. Peel and dice potatoes, then add them to the soup along with cheese, sour cream, green onions, and bacon.
5. Season with salt and pepper, then simmer until heated through.
6. Serve hot and garnish with extra cheese, green onions, and bacon.
