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Preheat the oven to 400 degrees F.
Pierce the potatoes with a fork in several places. Bake for about 40 minutes, or until fork tender.
Meanwhile, fry the bacon in a cast iron skillet over medium-high heat until crispy. Chop and set aside. Reserve the remaining bacon grease in the skillet.
Return to the skillet and add the sausage. Cook for 2 to 3 minutes, or until browned.
Melt the butter and the reserved bacon grease in a pot over medium heat. Stir in the onion and cook until the onions begin to soften, about 3 minutes. Stir in the garlic and cook for 2 minutes, stirring occasionally.
Sift in the flour, then whisk in the heavy cream and bring to a simmer until the mixture thickens. Whisk in the chicken broth, sour cream and cheese and bring to a simmer, stirring constantly.
Reduce the heat to low and stir in the potato chunks, let cook for about 5 minutes, or until warmed through. Garnish with chopped bacon, additional cheese and green onions. Serve warm.