Bake potatoes in the oven for 30 to 40 minutes at 475°F until done. Remove from the oven and let cool to the touch. Potatoes should peel easily when cooled. Chop and set aside.
In a large pot, cook bacon over medium heat. Remove bacon when crisp, leaving fat in the bottom of the pot. Add onion and cook until onions are soft, about 6 minutes, add minced garlic and saute for an additional minute.
Add butter and flour, stir until thick. Add milk, stirring frequently until sauce begins to thicken.
Add potatoes and lower temperature to a simmer. Add 1 1/4 cups cheddar cheese, sour cream salt and pepper. Simmer for about 10 minutes until the cheese melts and is blended.
Toppings: Serve crumbled bacon, remaining shredded cheese and chopped green onions as optional toppings.