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Scrub potatoes and pat dry. Price potatoes and bake at 425 for 40-60 minutes until tender. Cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard skins or make them into potato skin appetizer.
In a large saucepan cook 3 Tablespoons of green onion in butter over medium heat until tender. Stir in flour, dill, salt and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened.
Top each serving with remaing 1/4 cup cheese. Stir until cheese melts.
Top each serving with the remaining cheese, remaining green onion and the bacon.
Makes 5 to 6 servings.
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