Wash and bake potatoes. Pierce and bake potatoes at 400º for 1 hour or until tender. Let stand until cooled.
Once cooled, cut the potatoes lengthwise into halves. Scoop out the centers and discard the skins.
Melt butter over low heat. Add flour or corn starch to melted butter. Cook 1 minute or until thickened, stirring constantly.
Add milk slowly, stirring constantly over medium heat until mixture comes to a ball.
Add potatoes, 1 cup of the cheese, ½ cup of crumbled bacon, 2 tablespoons of the green onion, salt and pepper, mix well.
Stir in sour cream and wine.
Heat to serving temperature.
Ladle into bowls and top with remaining cheese, green onions, and crumbled bacon.
Yields 10 servings