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Bake potatoes until fork tender. When cool enough to handle, scoop out pulp and set aside.
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Cook bacon until crispy in your soup pot. Leaving the drippings in the pot, drain bacon on paper towel/plate, crumble and set aside. Whisk flour into bacon drippings to make a roux.
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Cook for 1-2 minutes, until smooth and thickened. Whisk in milk and cream.
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Cook for 10-15 minutes until thickened. Add scooped out potato pulp, cheese and sour cream.
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Mix everything together. Break up potato pieces with back of your spoon. Season well with salt, pepper and cayenne if using.
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Put soup in serving bowls and garnish with crumbled bacon, more grated cheddar cheese, and green onions.
