Preheat the oven to 400°F. Scrub the potatoes, pierce each several times with a fork, and bake directly on the oven rack for 50-60 minutes, until fork tender. Let cool slightly, then cut in half and scoop out the insides. Discard the skins or save them for another use.

Cook the bacon pieces (lardons) over medium high heat in a Dutch oven until done. Set aside to drain on paper towels. Spoon out any bacon grease in excess of approximately 2 Tablespoons.

Dice the bottom ⅓ of the green onions and sauté in the bacon grease until limp. Set aside. Slice the green onion tops for garnish.

Add the butter and melt over medium heat. Stir in the flour. Gradually add the milk, whisking for 4-5 minutes until slightly thickened.

Add the scooped potatoes and mash with a potato masher or large spoon until most, but not all, of the lumps are mashed out.

Add 1 cup of the cheese, the cooked green onions, and ½ of the bacon. Stir until the cheese is melted. The soup can simmer on low for a while at this point or is ready to eat.

Garnish with the remaining bacon, sliced green onion tops, and remaining cheese.